Udon Noodles with Bok Choy and Tofu
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
6 ounces udon noodles
1/4 cup reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon oyster sauce
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1 tablespoon cooking oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 medium red sweet pepper, cut into thin strips
6 green onions, cut into 1-inch pieces
6 cups sliced bok choy
1 12-ounce package extra-firm tofu (fresh bean curd), drained and cut into 1/2-inch cubes
1 8-ounce can sliced water chestnuts, drained
Recipe
1. Cook udon noodles according to package directions; drain. Return noodles to saucepan; cover and keep warm.
2. Meanwhile, for sauce, in a small bowl stir together soy sauce, honey, oyster sauce, vinegar, cornstarch, and sesame oil; set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat wok over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add sweet pepper and green onions. Stir-fry about 2 minutes or until sweet pepper is crisp-tender. Remove vegetables. Add bok choy, half at a time; stir-fry about 3 minutes or until crisp-tender. Remove bok choy. Add tofu; stir-fry for 4 minutes. Push tofu from center of wok.
4. Stir sauce; add to center of wok. Cook and stir until slightly thickened. Return all vegetables to wok. Add cooked noodles and water chestnuts. Stir all ingredients together to coat with sauce; heat through. Serve immediately. Makes 4 servings.
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