Rice noodle stir fry with tofu and chili oil

Bring a pot of water to a boil for the noodles.

Finely chop the garlic and ginger, chop the broccolini and green onion into bite-sized pieces and roughly slice the king oyster mushroom.

Pat the tofu dry and slice it thinly; slice half an onion.

Cook the thick rice noodles for half the package time, in this case three minutes, stirring occasionally, then strain and set aside.

Stir the potato starch into the quarter cup of water to dissolve, then add the rice vinegar, soy sauce, dark soy sauce and hoisin sauce and stir.

Non-stick pan on medium heat with a drizzle of avocado oil; sear the tofu two to three minutes each side, season with a little salt and pepper and set aside.

Pan back on medium heat with two tablespoons of chili oil; cook the onions, garlic and ginger two to three minutes.

Add the broccolini and green onions one to two minutes.

Add the king oyster mushroom one to two minutes.

Add the noodles, then the sauce.

Add the bean sprouts and cook another minute.

Add the tofu back in and stir well.

Plate.