Prep:
Add all wet ingredients in a jar, shake vigorously, and set aside. Boil water and cook rice noodles as directed. Strain in colander and drizzle with canola oil to prevent sticking.

Directions:
In a large skillet on medium heat, place 1\3 of the combined wet ingredients in with the tofu, white parts of scallion and ginger. When the sauce is bubbling, cover and stir occasionally until tofu is well coated and starting to brown. Add green beans and cover for another two minutes. Add mushrooms, scallion greens, corn, and another 1\3 of the combined wet ingredients, stir and cook for three minutes more. Turn off heat, add rice noodles and enough wet ingredients to coat the mix. Toss all ingredients in the skillet until well combined.

Serve hot, and top with Gomasio* if desired.

*Gomasio is a Japanese condiment that consists of toasted sesame seeds and sea salt. It can be used in place of salt and is full of flavor, but low in sodium.