I had a partial package of rice noodles left, brought some water to a boil, then placed the noodles in and took of the heat and let them sit until done. Drained and rinsed in cold water and then let them sit in a pan of cold water until needed.
Sauteed some garlic and onion until slightly brown, added chopped carrot and sauteed a little longer. Then added baby bok choy, kale and edamame.
Meanwhile, I sliced up some extra-firm tofu into cubes and cooked in soy sauce until it started to brown.
For the sauce I heated 2 cups of water and added 2 Tbs of "chicken" broth powder. About 1-2 Tbs of Mirin (Japanese rice wine) about 1 Tbs of lime juice, some fresh peeled and grated ginger, red chili flakes to taste and about 1-2 Tbs of corn starch.
When the veggies were done, I added the sauce and let it cook until it started to thicken. Then added the tofu and the drained rice noodles until heated through.
I want some more!!