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.
- Serving Size: Serves 4
- 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