Prepare sauce in a glass measuring cup by mixing all ingredients together.
In a very large pan or wok, heat the oil, and then saute the onions and celery for about 3 minutes, over a medium heat. Add broccoli and carrots, and ½ C water. Toss the broccoli and carrots with the onions and celery and put a lid on the pan, for about 4 minutes until the veggies start to get brighter. When the brighter color starts to appear, add the cabbage, and bell pepper. Stirring occasionally, cook until the broccoli and carrots are crisp tender (another few minutes), and then turn off heat.
Pour the sauce over the noddles and heat for a couple of minutes, stirring and tossing to coat the noodles. If the noodle pot is big enough, add the veggies to the noodle pot, if the veggie pan is bigger, add the noodles to the veggies. Add in the tofu and stir the whole mix together.
Serve with Sriracha Sauce and tamari as desired.
Leftovers keep in the fridge for several days.
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/gluten-free-chow-mein-rainbow-veggies/