Sauce Ingredients:

• 1/4-cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 to 2 tablespoons hot sauce
• 1-tablespoon mirin (sweet rice wine)
• 1-tablespoon maple syrup

Noodle Ingredients:

• 1-teaspoon vegetable oil
• 2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
• 1 cup grated carrot
• 1 garlic clove, minced
• 8 oz extra-firm tofu,
  drained and cut into 1/2-inch cubes
• 1-cup light coconut milk
• 2 cups shredded romaine lettuce
• 1-cup fresh bean sprouts
• 1 cup (1-inch) sliced green onion tops
• 1 cup chopped fresh cilantro
• 1/3-cup dry-roasted peanuts
• 8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
• 5 lime wedges

Instructions:

1. To prepare sauce, combine first 5 ingredients, stirring with a whisk.
2. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat.
3. Add mushrooms, carrot, and garlic; saut³ 2 minutes.
4. Add sauce and tofu; cook 1 minute.
5. Stir in coconut milk; cook 2 minutes.
6. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute.
7. Serve with lime wedges.