Step 1

In a medium saucepan boil the rice noodles in a good amount of unsalted water until tender. Drain and toss with a teaspoon or so of oil. Combine the serrano pepper slices and vinegar in a small bowl. Set both of these aside.

Step 2

Drizzle one tablespoon of the soy sauce over the tofu and toss well.

Step 3

Combine the chile oil, remaining 1 tablespoon of soy sauce, and 4 tablespoons of water in a glass.

Step 4

Have a skillet or wok lid ready and all your ingredients prepped before you dive into the next steps. In a large skillet or wok heat the oil over high heat. Add the onion and mushrooms (if using) and cook until they both take on a bit of color - 3 minutes or so. Stir in the tofu and cook for another minute. Add the chile-soy water and the broccoli, stir briefly, and then quickly cover. Cook, uncovering to stir once or twice, until the broccoli brightens and starts to get a bit tender, a couple minutes.

Step 5

Uncover, stir in the noodles (if they’re sticking a bit, just gently coax them apart). And if the pan seems a bit dry, add another tablespoon or two of water.

Step 6

Stir in the cashews and add a bit of lemon zest or slivered lime leaf if you have it. Serve asap topped with a few chiles and drizzle of vinegar.