Noodle Bowl with Stir Fried Vegetables, Tofu, and Peanuts
Instructions:
- 2 fl oz Vegetable oil
- 4 Scallions, chopped
- 2 Garlic cloves, chopped
- 1 tsp Finely chopped ginger root
- 6 oz Carrots, cut julienne
- 6 oz Red bell peppers, cut batonnet
- 8 oz Shiitake mushroom caps, cut batonnet
- 1 lb Bok choy, cut into 1-in. (2.5-cm) pieces
- 4 oz Mung bean sprouts
- 8 oz Snow peas, trimmed
- 1 lb 4 oz Firm tofu, pressed , cut in 1⁄2-in. (1-cm) dice
- 6 oz Roasted peanuts, shelled, skinless
- 3 fl oz Soy sauce
- 2 fl oz Hoisin sauce
- 4 fl oz Vegetable stock or water
- 1 tbsp Sesame oil or chili oil
- 3 lb Cooked Chinese wheat noodles or egg noodles, hot
- Heat the oil in a large sauté pan or wok over high heat.
- Add the scallions, garlic, and ginger. Stir-fry 1 minute.
- Add the carrots, peppers, and mushrooms. Continue to stir-fry another minute.
- Add the bok choy and bean sprouts. Stir-fry until the vegetables are wilted but still crisp.
- Add the snow peas and continue to cook about 30 seconds.
- Add the tofu and peanuts. Toss the mixture to blend, and cook until the tofu is hot.
- Pour in the soy sauce, hoisin sauce, stock or water, and oil. Toss to mix.
- Put the noodles into individual serving bowls and top with the vegetable mixture with its liquid.