Sesame Noodles with Tofu & Bok Choy

This is a generic master recipe which can be used with many different noodles and vegetables. Tofu (soy) combined with whole wheat or buckwheat noodles, for example, can provide quite a bit of complete protein, making this a hearty flexetarian meal. A fun, flavorful, healthful mean for somebody's birthday.

You can certainly use vegetable broth or water, if you prefer a complete vegetarian affair.

1/2 lb whole wheat vermicelli (or angel hair) pasta, cut in half, or other favorite Asian noodles

1 Tbsp butter plus 1 Tbsp olive oil

1/2 yellow onion, sliced

1/2 lb mushrooms, slightly chopped (I used organic Maitake from California)

2 cloves garlic, minced

1/2-inch fresh ginger, minced

1 tub firm tofu cubed

2 Tbsp hoisin sauce

2 Tbsp soy sauce

1 Tbsp sesame oil

2 Tbsp red miso

1 qt beef broth

4 baby boy chow, quartered lengthwise

1/3 cup shredded carrots

garnish:

toasted sesame seeds

crushed red pepper flakes

a few leaves fresh cilantro

Bring a medium pot of water to a boil and salt generously for the noodles. Add noodles and cook, stirring often until noodles are just undercooked, about 7 minutes. Drain when ready.

Meanwhile, sauté the onion in the butter and oil for about 5 minutes. Add the mushrooms and cook another 5 minutes.

Add the garlic and ginger and cook another 2 minutes.

In a small bowl, whisk together the hoisin, soy sauce, sesame oil and miso with a bit of the beef broth, enough to be pourable.

Add the tofu to the pot along with the remaining beef broth and hoisin mixture. Bring to a gentle boil.

Gently fold in the bok choy and cook until just softened.

Add the noodles and the carrots and heat through.

Transfer to bowls and garnish as desired.

Serves 4.

Comments

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