Instructions: This all-purpose stir-fry is a filling dish adorned with herbal flavors.

Dried basil delivers a hint of anise and cilantro arrives with its distinctive pungent personality. For optimal results, finely chop the sun-dried tomatoes after rehydrating.

In a medium saucepan, bring 1 quart of water to a boil. Place the sun-dried tomatoes in the boiling water and cook for 2 to 3 minutes over medium heat. Drain the tomatoes in a colander and finely chop.

In a large saucepan, bring 4 quarts of water to a boil over medium-high heat. Place the noodles in the boiling water, stir, and return to a boil.

Cook until al dente, 4 to 5 minutes, stirring occasionally. Drain in a colander and briefly rinse under warm running water.

Meanwhile, in a large wok or skillet, heat the peanut oil over medium heat.

Add the tofu and cook, stirring, for about 3 minutes. Stir in the sun-dried tomatoes, snow peas, scallions, and garlic and cook, stirring, for 3 minutes more. Add the broth, vinegar, basil, pepper, and salt and bring to a simmer. Cook, stirring, for 2 to 3 minutes more. Fold in the cooked noodles and cilantro. Serve at once.

Makes 4 servings

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