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• 4 tsp. garlic, minced
• ½ C. daikon, cut into extremely small dice (turnip can be substituted)
• 2 Tbsp. grape seed oil
• 1 C. shitake &/or oyster mushrooms
• 2 small dried red chilies
• 1 C. firm tofu, diced & marinated in 2 Tbsp. soy sauce
• ¼ C. soy sauce or fish sauce (optional)
• 2 tsp. rice wine vinegar
• 3 Tbsp. raw sugar or honey
• 4 tsp. paprika
• 4 Tbsp. tamarind juice
• 4 C. medium-wide rice noodles, soaked in cold water for 2 hours
• 1 ½ C. water
• ½ C. cashews, toasted & chopped 1 medium onion, julienned
• 1 yellow or red pepper, julienned
• 1 c. each green & napa cabbage
• 2 carrots, julienned
• ½ C. snow peas, cleaned
• 2 C. bean sprouts
• 1 C. scallions, chopped
• 1 lime, juiced
• ¼ C. cilantro, chopped
• 1 Tbsp. black & white sesame seeds
• 1 thin egg omelette, julienned (optional)

1. Heat oil in a large wok, add daikon and garlic and stir for 30 seconds.
2. Add tofu and cook for about 5 minutes, until the tofu begins to caramelize.
3. Add mushrooms and chilies and stir-fry for 2-3 minutes.
4. Next, add soy sauce (or fish sauce), rice wine vinegar, the sugar or honey, paprika, tamarind juice, rice noodles and water, and cook, stirring (tossing) for another 2-3 minutes.
5. Push all ingredients to one side of the wok. Add the cashews and all remaining veggies except scallions.
6. Stir-fry for 2-3 minutes until the veggies are crisp/tender.
7. Mix in pushed aside noodle mixture and remove from heat.
8. Divide between 4 plates and garnish with the scallions, cilantro, sesame seeds, omelette and a squeeze of lime juice.

Extra chilies or a chili sauce may be added for those preferring a hotter dish.