Vegetable Rice Noodles

Soak the mushrooms in warm water for 20 min. Drain and slice. Seed the bell pepper and cut it into thick strips. Halve the carrot crosswise. Cut into thin slices and then strips. Cut the green beans in half and the fried tofu in dices. Pour boiling water over the vermicelli and soak for up to 4min, until soft. Drain. In a hot wok, add the oil, chopped garlic, grated ginger and tofu. Stir-fry for 1 minute. Add the remaining vegetables, except the sprouts, and cook for 2 minutes. Season with the sugar, fish and soy sauces. Add the vermicelli, bean sprouts and cabbage, tossing with 2 wooden spoons. Cover and steam for 30 seconds. Serve.