Thai Mango And Veggie Stir-Fry

8 ounces rice noodles, cooked according to package
3 tsp. peanut oil
1 small head of broccoli, cut into small florettes
8 oz. mushrooms, sliced
2 red bell peppers, cut into strips
2 garlic cloves, minced
1 large mango, peeled, pitted, and sliced
8 ounces firm tofu, dried and cubed
1/2 cup vegetable stock
1/4 cup pineapple juice
3 Tbsp. soy sauce
2 tsp. sesame oil
2 Tbsp. natural peanut butter

Cook the rice noodles and set aside, keeping warm.

In a wok, heat the oil over high heat, add the broccoli, mushrooms, and bell peppers. Cook, stirring, until the vegetables just begin to soften, then add the garlic and cook 30 seconds more.

Now add the mango and tofu and cook for 3 minutes more, stirring gently as you cook.

Add the vegetable stock, pineapple juice, soy sauce and sesame oil, bring to a boil, reduce heat to medium, and cook, stirring often, until the sauce has thickened.

Reduce heat to low and stir in the peanut butter, continue to cook just until peanut butter melts in thoroughly.
Put cooked rice noodles into shallow bowls and spoon generous amounts of the stir-fry mixture over the top.

Serve immediately.