Stir-Fry Vegetable with Shirataki Tofu Noodles (Take 2)

I originally made this a few weeks ago, but this time I found the Shirataki Tofu noodles at Whole Foods.  I actually prefer the Asian style noodles due to their heavier texture.  I learned a new term, parboiling, which is essentially cooking food in boiling water.  I also learned hoisin means seafood, though hoisin sauce doesn't contain any.  Another sauce would have helped, as I felt hoisin sauce has too mild a taste.

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