Prep 10 mins
Cook 15 mins
This is from Vegetarian Times. May 2005. I would be tempted to add some tofu to this dish.
- 1⁄4 cup hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1 1⁄2 tablespoons cornstarch, stirred into 1 tbs. water
- 8 ounces wheat-based Asian noodles, such as somen or 8 ounces whole wheat fettuccine
- 1 teaspoon toasted sesame oil
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 8 ounces extra firm tofu, pressed dry and diced
- 1 red bell pepper, seeded and thinly sliced lengthwise
- 4 cups packed shredded bok choy
- 4 scallions, minced
- 1 (4 ounce) can sliced water chestnuts, drained (optional)
- 2 tablespoons toasted sesame seeds
- Put large pot of water on to boil. Meanwhile, make a paste with the hoisin, soy sauce, 3/4 cup water and cornstarch paste in small bowl, and set aside.
- Add noodles to boiling water, stirring occasionally, and cook according to package directions. Drain well. Toss with sesame oil, and set aside.
- Heat canola oil in same pot over medium-high heat. Add garlic, tofu, bell pepper, bok choy and scallions, and stir-fry until vegetables are tender, about 5 minutes.
- Add hoisin mixture, stirring and cooking until slightly thickened.
- Add noodles and water chestnuts, if using. Toss to coat, and cook until heated through, 2 to 3 minutes.
- Sprinkle with sesame seeds, and serve.