Serves: 4 
| Ingredients | Qty | Prep |
| Wheat noodles | half packet | cooked |
| Red pepper | 1 large | julienne |
| Orange pepper | 1 large | julienne |
| Crispy tofu | optional | |
| Onion | 1 large | chopped |
| Green onion | 1 bunch | chopped |
| Ginger | 2-3 tbsp | minced |
| Mushrooms | .5 lb | sliced |
| Carrot | 1-2 medium | julienne |
| Oil | 2 tbsp | |
| For sauce: | ||
| Maple syrup | 2 tbsp | |
| Soy sauce | 1/3 cup | |
| Tomato paste | 2 tbsp | |
| Mirin vinegar | 1/4 cup | |
| Broth | 1 cup | |
| Corn starch | 4 tsp | mix well |
| Pepper | to taste | |
| Sambal | 1 tbsp or more |
Method:
- Stir fry onion, ginger, carrots, and peppers in a pan
- Fry mushrooms in the same skillet as the tofu
- Add sauce to veggies and cook until it thickens
- Mix noodles with scallions, tofu, and mushrooms
- Adjust salt and pepper to taste
- Garnish with fresh Thai or regular basil
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