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Ingredients: 16 oz banh pho noodles 1 carrot, sliced 1 can of whole young corn, drained and sliced lengthwise 1 can sliced bamboo shoots, drained 1 orange bell pepper, julienned 1/2 lb bok choy or yu choy, cut into thirds 1/2 lb fried tofu, cut into strips or cubes 3 tablespoons vegetable oil 4 tablespoons hoisin sauce Crushed peanuts, for garnish Sriracha (optional) Soy sauce (optional) Sauce Ingredients: 1 tablespoon sugar 1 1/2 tablespoons soy sauce (or tamari for a gluten-free option) 1/2 tablespoon granulated mushroom bouillon 1/2 teaspoon black pepper Instructions: In a small bowl, whisk together the sugar, soy sauce, granulated mushroom bouillon, and black pepper to make the sauce. Set aside. Cook the banh pho noodles according to the package instructions, but remove them from the heat 1 minute earlier than instructed. Drain and set aside. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the carrot, young corn, bamboo shoots, bell pepper, and bok choy to the skillet. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp. Add the fried tofu to the skillet with the vegetables. Cook for 2-3 minutes, stirring occasionally, until the tofu is heated through. Remove the vegetable and tofu mixture from the skillet and transfer it to a bowl. Set aside. Using the same skillet, add 1 tablespoon of vegetable oil. Once heated, add the hoisin sauce to the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce is heated through and slightly thickened. Add the cooked banh pho noodles to the skillet with the hoisin sauce. Toss everything together gently to coat the noodles evenly with the sauce. Return the vegetable and tofu mixture to the skillet. Toss everything together lightly to combine. Remove from heat and serve hot. Sprinkle crushed peanuts over the top as a garnish. Optionally, serve with sriracha and soy sauce on the side for additional flavor customization. #shorts #PhoXaoChay #StirFryNoodles #VietnameseFood

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