30 minutes or fewer
Chewy noodles combine with crisp vegetables in a glossy coating of sweet and fragrant hoisin sauce. If Asian noodles are not readily available in your area, fettuccine is a convenient stand-in.
- 1/4 cup hoisin sauce
- 2 Tbs. low-sodium soy sauce
- 1 1/2 Tbs. cornstarch stirred into 1 Tbs. water
- 8 oz. wheat-based Asian noodles, such as somen, or whole wheat fettuccine
- 1 tsp. toasted sesame oil
- 1 Tbs. canola oil
- 3 cloves garlic, minced
- 8 oz. extra-firm tofu, pressed dry and diced
- 1 red bell pepper, seeded and thinly sliced lengthwise
- 4 cups packed shredded bok choy
- 4 scallions, minced
- 1 4-oz. can sliced water chestnuts, drained, optional
- 2 Tbs. toasted sesame seeds
Put large pot of water on to boil. Meanwhile, make a paste with the hoisin, soy sauce, 3/4 cup water and cornstarch paste in small bowl, and set aside.
Add noodles to boiling water, stirring occasionally, and cook according to package directions. Drain well. Toss with sesame oil, and set aside.
Heat canola oil in same pot over medium-high heat. Add garlic, tofu, bell pepper, bok choy and scallions, and stir-fry until vegetables are tender, about 5 minutes. Add hoisin mixture, stirring and cooking until slightly thickened. Add noodles and water chestnuts, if using. Toss to coat, and cook until heated through, 2 to 3 minutes. Sprinkle with sesame seeds, and serve.
- Calories: 370
- Carbohydrate Content: 57 g
- Fat Content: 9 g
- Fiber Content: 5 g
- Protein Content: 14 g
- Saturated Fat Content: 1 g
- Sodium Content: 540 mg
- Sugar Content: 6 g