Mahogany Hoisin and Sesame Noodles with Bok Choy
Chewy noodles combine with crisp vegetables in a glossy coating of sweet and fragrant hoisin sauce.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Chewy noodles combine with crisp vegetables in a glossy coating of sweet and fragrant hoisin sauce.
Ingredients
- 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
Preparation
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.
Nutrition Information
- Calories 370
- Carbohydrate Content 57 g
- Cholesterol Content 0 mg
- 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