Left over cooked rice noodles + left over baby bok choy + half a brick of left over tofu = LUNCH!
I sauteed the rice noodles in canola oil with salt, a shake of cumin and a shake of garlic powder. Tossed in a bowl. Then I sauteed sliced carrots and bok choy. Added to the bowl. I marinated the diced tofu a la Moosewood Restaurant’s Asian Rice Salad and sauteed that next. Add to bowl and toss.