Spicy mongolian noodles

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\"
\N \N ; pieces
4 ounces Fresh shiitake mushrooms; stemmed & sliced
4 cups Vegetable broth
¼ cup Soy sauce
½ teaspoon Sambal oelek; (ground fresh chili
\N \N ; 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.

Similar recipes