Veggie thick rice noodle stir fry

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

Finely chop the garlic and ginger; chop the broccolini into bite-sized pieces.

Chop the green onion, slice the mushroom, pat the tofu dry and slice it thinly, slice the onion.

Cook the thick rice noodles for half the package time, here three minutes, stirring so they do not stick; strain and set aside.

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

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

Pan back on medium heat, add the chili oil, onions, garlic and ginger and saute two to three minutes.

Add the broccolini and green onions, saute one to two minutes, then the king oyster mushroom, one to two minutes more.

Add the noodles and the sauce, then the bean sprouts; saute another minute, return the tofu, stir and plate.