2 pieces garlic
small piece ginger
60g broccolini
2 sticks green onion
1 king oyster mushroom
1/4lb extra firm tofu
1/2 onion
120g flat rice noodles
1/2 tbsp potato starch
1/4 cup water
1 tbsp rice vinegar
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tbsp hoisin sauce
drizzle of avocado oil
salt and pepper
2 tbsp chili oil
1/2 cup bean sprouts

1. Bring a pot of water to boil for the noodles
2. Finely chop the garlic and ginger. Chop the broccolini and green onions into bite sized pieces. Roughly slice the king oyster mushroom. Pat dry the extra firm tofu with a paper towel, then thinly slice. Slice the onion
3. Cook the noodles for half the time to package instructions (in this case, 3min). Stir the noodles occasionally to keep them from sticking
4. Strain out the noodles and set them aside
5. Make a slurry by combining the potato starch and 1/4 cup water. Then, add the rice vinegar, soy sauce, dark soy sauce, and hoisin sauce. Give the sauce a good stir
6. Heat up a nonstick pan to medium heat. Add a drizzle of avocado oil
7. Sear the tofu for 2-3min on each side. Season the tofu with a bit of salt and pepper. Set the tofu aside
8. Place the pan back onto medium heat. Add in the chili oil
9. Add and sauté the onions, garlic, and ginger for 2-3min
10. Add and sauté the broccolini and green onions for 1-2min
11. Add and sauté the king oyster mushrooms for 1-2min
12. Add the noodles followed by the sauce. Add the bean sprouts and sauté for another minute
13. Add back in the tofu and give the pan a good stir