Gluten-Free Chinese Stir Fry Noodles

Another happy mistake while not even trying!  While sitting at my computer thinking 'Oh shit, it's dinner time and I have a hungry family waiting', the angels in heaven made a post appear on Facebook that said 'Make this for dinner tonight!'.  It called the picture Moo Shu something.  I looked at the image and thought, I have broccoli, snap peas, carrots and noodles....Stir Fry it is!  That turned into my rummaging in the pantry for the right noodles.  I came up with some Gluten Free (quinoa based) noodles and though I assumed my husband would ream my ass for using them, I did anyways.  This was, anyhow, a 'thrown-together' meal.  When I stood up with my noodles, low and behold there was a can of water chestnuts!  Hallelujah!  And in my fridge, a block of Firm Tofu!  This meal was looking up already, even if I had to use Gluten Free noodles because I didn't have any Chinese ones or time to make rice! (My husband would have preferred white rice...but I won't make that crap...I love my GF noodles!)

Read the entire recipe through before attempting.  It uses 3 freaking separate pots/pans on the stove...but its easy...I promise!

Gluten-Free Chinese Stir Fry Noodles

2 Tbsp cooking oil, divided (I use peanut or sesame when cooking asian meals)
1 16oz block Firm or Super Firm tofu (Not Silken)
1 package Gluten-Free spaghetti or linguine style noodles (I like Ancient Harvest Quinoa Noodles)
1 1/2 c shredded carrots
1 1/2 c chopped broccoli (frozen is fine)
1 1/2 c sugar snap peas (frozen is fine)
2 Tbsp Braggs liquid aminos or GF tamari (or other GF natural soy sauce)
1/4-1/3 c hoisin sauce, + 1 Tbsp
1 tsp or more to taste Sriracha sauce (optional)
1 can sliced water chestnuts
salt to taste

Heat oil in a skillet (I prefer cast iron when pan frying tofu....it really works best!) over medium-high heat.  Cube tofu into bite size chunks.  When oil is hot, toss in tofu.  To make tofu the right consistency  this can take up to 15 minutes or more.  After tofu has just started to lightly brown, add the 1 Tbsp hoisin sauce to it and toss the tofu with it.  The hoisin sauce creates the dark glaze on the outside and helps the tofu keep that look and consistency we want.  Cook until tofu is browned on all sides, then turn off heat.

While tofu is cooking, bring water in a large pan or spaghetti pot to a boil.  When water begins to boil, toss it in.  You can salt the water a bit if you like and toss in a dash of oil to help the noodles separate.  Cook the noodles until they are al dente.  GF noodles can be tricky.  I promise they can taste delicious!  Don't read the box instructions...just cook until they appear soft.  Take out a noodle and try it.  Noodle should be soft but just a little firm.  When it is, drain and rinse with cool water.  Set aside.

Heat last Tbsp of oil in a wok on medium-high heat.  When oil is hot, toss in your broccoli, carrots and snap peas.  Stir fry a few minutes until veggies begin to soften.  Toss in the Braggs, the 1/4 c hoisin sauce and the sriracha if using.  Toss together for just a minute.  Add water chestnuts and noodles.  Stir fry and toss to coat.  If you need more hoisin, add a little more at a time.  Toss in tofu at the end, mix until all noodles, veggies and tofu are coated and remove from heat.  Serve immediately 

Note* While I really do love these noodles, they are best when eaten soon after cooking.

Since I was not anticipating adding this recipe because it was thrown together, this is the best photo you are getting!  ;)