Orange-Sesame Noodles With Tofu |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Vegetarian Times July 2002. Ingredients:
1 lb fresh chinese lo mein noodles |
3 tablespoons vegetable oil (or more) |
1 tablespoon minced garlic |
1 tablespoon minced fresh ginger |
1 lb tofu, drained and cubed |
1 bunch scallion, cut into 1/2-inch lengths |
1 bunch watercress, rinsed |
1 1/2 lbs bok choy, rinsed, ends thinly sliced on diagonal |
1 cup loosely packed fresh coriander leaves, as garnish |
1/3 cup soy sauce |
3 tablespoons vegetable oil |
2 -3 tablespoons granulated sugar |
1 1/2 tablespoons sesame oil |
1/2 large orange, juice of |
1 orange, zest of, grated |
1 teaspoon minced garlic |
Directions:
1. Bring pot of water to a boil over medium-high heat and when at a rolling boil, add fresh noodles.
2. Cook for about 3 minutes, drain in colander and rinse well under cold water.
3. Set aside to continue draining.
4. Heat oil in wok over medium-high heat and stir-fry garlic and ginger until golden, about 2 minutes. Remove from wok and set aside.
5. Add tofu, adding more oil as necessary, and stir-fry for 3 to 4 minutes, or until it turns golden. Remove from wok.
6. Add scallions and stir-fry for 2 minutes.
7. Add bok choy, adding more oil if necessary, and stir-fry for 2 minutes, or until tender; add watercress and stir-fry for 2 minutes.
8. Return garlic, ginger and tofu to wok and stir-fry 1 minute more. Remove from heat.
9. To make dressing, combine all ingredients in small bowl and mix well.
10. Place noodles in large serving bowl and toss with half of dressing.
11. Add tofu and vegetables and toss with remaining dressing. Garnish with fresh coriander leaves and serve.
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