Title: Spicy Mongolian Noodles
Yield: 4 servings
10 oz Uncooked udon noodles
1/3 c Water
1 tb Grated fresh ginger
2 ts Minced fresh garlic
1 bn Green onions; cut into 1/2″
4 oz Fresh shiitake mushrooms;
-stemmed & sliced
4 c Vegetable broth
1/4 c Soy sauce
1/2 ts Sambal oelek; (ground fresh
10 1/2 oz Extra firm lite silken tofu;
-cut into cubes
4 c Sliced bok choy greens;
1/3 c 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 1/3 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.