Japanese Noodles with Bok Choy and Tofu Recipe

March 15, 2009 in Recipes by danky

Dried udon noodles are found in the Asian foods section of most supermarkets; if unavailable, use linguine instead.

Makes 4 to 6 servings.

INGREDIENTS

  • 1/4cup soy sauce
  • 2tablespoons balsamic vinegar
  • 2tablespoons honey
  • 2tablespoons oriental sesame oil
  • 2teaspoons cornstarch
  • 8green onions, chopped
  • 2large garlic cloves, minced
  • 1tablespoon minced peeled fresh ginger
  • 2heads bok choy, bottom third discarded, leaves thickly sliced
  • 112-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
  • 112-ounce package udon noodles or 12 ounces linguine, freshly cooked

    DIRECTIONS

    Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.

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