Rainbow Vegetable Wok Noodles with Tofu

Instructions

1. Begin by preparing the vegetables. Slice the onion and leek thinly. Grate the carrots using a box grater or food processor. Cut the green bell pepper into thin strips.
2. Drain the tofu and pat it dry with paper towels. Cut it into small cubes, about 1/2 inch in size.
3. Mince the garlic.
4. Cook the wok noodles according to package instructions. Drain and set aside.
5. Heat the vegetable oil in a large wok or deep frying pan over medium-high heat.
6. Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant.
7. Add the tofu cubes to the wok and stir-fry for 3-4 minutes until they start to brown slightly.
8. Add the onion and leek to the wok and stir-fry for 2 minutes.
9. Add the grated carrots and bell pepper strips. Stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
10. Add the cooked noodles to the wok and toss everything together.
11. Pour in the soy sauce, ginger powder, and sesame oil. Stir-fry for another 2 minutes, ensuring everything is well combined and heated through.
12. Taste and adjust seasoning with salt and ginger powder as needed.
13. Remove from heat and serve hot.
14. Garnish with sesame seeds or chopped green onions if desired.
15. This dish is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave before serving.