astray recipes: Spicy mongolian noodles

Categories: Veg08
Yield: 4 servings

Measure	Ingredient
10 ounces	Uncooked udon noodles
⅓ cup	Water
1 tablespoon	Grated fresh ginger
2 teaspoons	Minced fresh garlic
1 bunch	Green onions; cut into 1/2"
	; pieces
4 ounces	Fresh shiitake mushrooms; stemmed & sliced
4 cups	Vegetable broth
¼ cup	Soy sauce
½ teaspoon	Sambal oelek; (ground fresh chili
	; paste)
10½ ounce	Extra firm lite silken tofu; cut into cubes
4 cups	Sliced bok choy greens; stalks removed
⅓ cup	Chopped cilantro

Bring a large pot of water to a boil. Add the noodles and cook until tender; 8 to 10 minutes. Drain and set aside.

Meanwhile, place the ⅓ cup water, ginger and garlic in a large soup pot.

Cook, stirring, for 2 minutes. Add the onions and mushrooms and cook for 3 minutes. Add the broth, soy sauce, and chili paste. Cover and bring to a boil. Add the tofu and bok choy and cook for 2 minutes. Turn off the heat and add the cooked noodles and cilantro. Stir to mix. Serve at once.

NOTES : To save time, shred the bok choy in a food processor. If you can't find shiitake mushrooms, use cremini or oyster mushrooms.

Recipe by: The McDougall Quick & Easy Cookbook Converted by MM_Buster v2.0l.

spicy mongolian noodles