Mahogany Hoisin and Sesame Noodles With Bok Choy

This is from Vegetarian Times. May 2005. I would be tempted to add some tofu to this dish.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. Add noodles to boiling water, stirring occasionally, and cook according to package directions. Drain well. Toss with sesame oil, and set aside.
3. 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.
4. Add hoisin mixture, stirring and cooking until slightly thickened.
5. Add noodles and water chestnuts, if using. Toss to coat, and cook until heated through, 2 to 3 minutes.
6. Sprinkle with sesame seeds, and serve.