Bean Curd Skin and Pho Noodle Stir Fry

Once again, I fell in love with one of those beautiful pictures while nosing through the internet.  I really have absolutely no clue why those pictures always do me in, but they sure get me every time!  Although, I did end up modifying this recipe so much that it looked nothing like what was posted on The New York Times website.
But honetly, I think mine turned out just as pretty as theirs!  At the last minute I decided to throw some cashews on top too, which made M estatic.  The odd thing, though, was that although the recipe I adapted this from featured green beans, that would be one of the things that I would omit next time I make this.  They didn't really seem to fit, somehow... that, and the jicama that I decided to throw in because it needed to be used up.  So I have made those changes in this version of the recipe- that's why they are in the picture.  I though broccolini would be a good replacement, so there you have it!
I really wanted fresh water chestnuts in this too, as I have never had them and have heard tell that they are ten times better than canned, but the store I went to was all out.  Boo hoo!
But, although I was not overly impressed with the version that I made, it did have it's virtues, and I think this updated version that I am posting here would be quite excellent. 
I really can't seem to get enough mushrooms or noodles, can I?

Tofu Skins and Veggies with Pho Noodles

Inspired by The New York Times

Makes 4 large servings

Ingredients

• 4 ounces dried pho noodles, cooked and soaked for at least 45 minutes
• ½ package dried bean curd skin knots, soaked until soft (75 grams)
• Water, as needed
• 3 tablespoons rice vinegar
• 2 tablespoons grated fresh ginger
• 1 ½ tbsp chili garlic sauce
• 1 1/2 tbsp agave nectar
• 1-2 tbsp mirin
• Salt and freshly ground black pepper
• 1 package beech mushrooms
• 3tablespoons soy sauce, more to taste
• 2 cups red cabbage, shredded
• 2 cups white caggage, shredded
• .75 lb shiitake mushrooms
• 1 bunch broccolini
• 1 lb fresh water chestnuts, cooked
• 2 carrots
• Cashews

1. Mix together the soy sauce, chili garlic sauce, rice vinegar, agave nectar, and mirin.
2. Heat some water in a wok over medium high heat. Add the carrots, sauté for a minute, then add the cabbage and ginger. After two minutes add the shiitakes and brocolini. After about 2 more minutes add the rest of the veggies along with the sauce. When that is heated through add the noodles and tofu and heat through. Serve when the sauce has thickened slightly and all veggies are finished, topped off with cashews.