Japanese Noodles with Bok Choy and Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dried udon noodles are found in the Asian foods section of most supermarkets; if unavailable, use linguine instead. Ingredients:
1/4 cup soy sauce |
2 tablespoons balsamic vinegar |
2 tablespoons honey |
2 tablespoons oriental sesame oil |
2 teaspoons cornstarch |
8 green onions, chopped |
2 large garlic cloves, minced |
1 tablespoon minced peeled fresh ginger |
2 heads bok choy, bottom third discarded, leaves thickly sliced |
1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels |
1 12-ounce package udon noodles or 12 ounces linguine, freshly cooked |
Directions:
1. Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.
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