Asian Noodle, Tofu, and Vegetable Stir-Fry

By jeknudson

Nutritional Information
Calories:195 (29% from fat)
Fat:6.4g (sat 1g,mono 1.9g,poly 2.8g)
Protein:10.3g
Carbohydrate:27.4g
Fiber:6.1g
Cholesterol:0.0mg
Iron:2.6mg
Sodium:539mg
Calcium:206mg

Ingredients

• 2 oz. uncooked bean threads (cellophane noodles)
• 1/2 oz. dried wood ear mushrooms (about 6) (or you can use shitake)
• 1 cup boiling water
• 2 tsp peanut oil or veg. oil
• 1 cup coarsely chopped onion
• 1 tbsp minced seeded jalapeño pepper
• 2 tsp minced peeled fresh ginger
• 2 garlic cloves, minced
• 3 cups (1/4-inch) diagonally sliced carrot (about 1 pound)
• 1/4 tsp salt
• 7 cups (1-inch) sliced bok choy
• 2 tbsp low-sodium soy sauce
• 1 (12.3-oz.) package reduced-fat firm tofu, cubed
• 3 tbsp water
• 2 tsp cornstarch
• 1 tsp dark sesame oil or chili oil

Details

Servings 4

Preparation

Step 1

Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain; set aside.

Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes. Strain through a sieve into a bowl, reserving the mushroom liquid. Cut mushrooms into strips.

Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion, jalapeño, ginger, and garlic; stir-fry for 1 minute. Add mushrooms, carrot, and salt; stir-fry 2 minutes. Stir in 1/4 cup reserved mushroom liquid; cover and cook 3 minutes or until carrots are crisp-tender and liquid evaporates.

Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy sauce, and tofu; cook for 2 minutes.

Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2 minutes or until slightly thick. Drizzle with sesame oil.