Recipe

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• 1/2 cup vegetable stock
• 1/3 cup hoisin sauce
• 1 tbsp sherry wine
• 1/3 cup ketchup
• 1 tsp hot pepper sauce
• 1 lb uncooked chinese noodles
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 5 cloves garlic, minced
• 1 lb firm tofu, cut into 1/2 inch cubes
• 2 cups mung bean sprouts
• 1 tbsp cornstarch , disolved in
• 2 tbsp water
• 2 green onions, slivered for garnish

• 1 In a bowl combine Hoisin,stock, sherry, ketchup,& hot pepper sauce, set aside Cook the noodles as per package instructions, drain rinse under cold water.
• 2 Toss noodles with the sesame oil and place on a serving platter place in warm oven.
• 3 Heat a wok or skillet, put in veggie oil, add garlic stir fry about 10 seconds.
• 4 Add tofu and cook 2 minutes.
• 5 Add reserved sauce, stir cook 1 minute.
• 6 Add bean sprouts cook 1 minute.
• 7 Add disolved corn starch, stir until it comes to a boil.
• 8 Pour the mixture over the noodles.
• 9 Garnish with green onions.
• 10 Serve.