Mix together the peanut butter, soy sauce, lime juice, miso paste, and water to form a sauce
Cook rice noodles according to package instructions
In a large pot or wok, add oil to the pan and sautée the shallots, then the garlic, then the bok choi
Add drained noodles to the pot, and stir peanut sauce into the pot
While stirring, add more soy sauce and other seasonings to taste (I love using vegan chicken flavoring and Trader Joe’s chili onion crunch!)
Sear the tofu cubes with soy sauce and add to the noodles
Add the enoki mushrooms near the end and stir into the dish.