Spicy mongolian noodles
4 servings
Ingredients
| Quantity | 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 |
Directions
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.