DRUNKEN NOODLES WITH ASIAN VEGETABLES

I made this with tofu, but this could just as easily be made with chicken or pork. This one is perfect for a quick weeknight meal (especially if you want to be a little healthier than take out)
INGREDIENTS;
1 lb firm tofu
1/2 pound cooked rice noodles
2 chopped bell peppers
1 chopped jalapeño
2 chopped garlic cloves
1-2 chopped thai chilis
Can of asian veggies
Fresh basil (optional)
Lime (optional)
Chopped peanuts (optional)

Sauce (whisk in a bowl):
1 tbsp Oyster sauce
1tbsp fish sauce
1 1/2 tbsp red Chile paste
1 tsp soy sauce
1/2 tsp sugar

In a pan coat in olive oil and toss:
2 chopped bell peppers
1 chopped jalapeño
2 chopped garlic cloves
1-2 chopped thai chilis

Crisp 1 cubed package of tofu in a skillet with chopped garlic for about 5 min. Whisk together sauce ingredients and set aside. In a pan coat in olive oil and toss bell peppers, jalapeño, garlic cloves and Thai chilis. Add in any extra asian veggies you want (I added a can of mixed veggies including bean sprouts + water chestnuts and bamboo shoots). Crisp veggies for about 3 minutes, then add cooked noodles for about 4 minutes. Add in your sauce until it thickens (You can also add a little corn starch if your sauce isn’t thickening). Top with fresh basil, chopped peanuts and a lime wedge!