Noodle Bowl With Stir-fried Vegetables Tofu And Pe... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Noodles and veggies stir fried together make this a soothing, comfort-food meal. Ingredients:
1 oz vegetable oil |
2 scallions chopped |
1 garlic cloves finely chopped |
1/2 tsp ginger root finely chopped |
3 oz carrots cut julienne |
3 oz red bell pepper cut batonnet |
4 oz shiitake mushrooms caps, cut batonnet |
1/2 lb bok choy cut into 1-in pieces |
2 oz mung bean sprouts |
4 oz snow peas trimmed |
3/4 lb firm tofu pressed, cut in 1/2 inch dice |
3 oz roasted peanuts shelled, skinless |
1.5 fl oz soy sauce |
1 fl oz hoisin sauce |
2 fl oz vegetable stock or water |
0.5 tbsp sesame oil or chili oil |
1.5 lb egg noodles cooked hot (cooked chinese wheat or egg noodles) |
Directions:
1. Procedure:
2. Heat the oil in a large sauté pan or wok over high heat.
3. Add the scallions, garlic, and ginger.
4. Stir-fry 1 minute.
5. . Add the carrots, peppers, and mushrooms.
6. Continue to stir-fry another minute.
7. Add the bok choy and bean sprouts.
8. Stir-fry until the vegetables are wilted but still crisp.
9. Add the snow peas and continue to cook about 30 seconds.
10. Add the tofu and peanuts.
11. Toss the mixture to blend, and cook until the tofu is hot.
12. Pour in the soy sauce, stock or water, and oil.
13. Toss to mix.
14. 8Put the noodles into individual serving bowls and top with the vegetable mixture with its liquid.
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