LibreRecipes

Japanese Noodles with Bok Choy and Tofu

Rating

Calories

583.0

Protein

28.0

Sodium

910.0

Fat

16.0

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

1/4 cup soy sauce

2 tablespoons balsamic vinegar

2 tablespoons honey

2 tablespoons oriental sesame oil

2 teaspoons cornstarch

8 green onions, chopped

2 large garlic cloves, minced

1 tablespoon minced peeled fresh ginger

2 heads bok choy, bottom third discarded, leaves thickly sliced

1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels

1 12-ounce package udon noodles or 12 ounces linguine, freshly cooked

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.