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Udon Noodles with Gingered Bok ChoyVegetarian Times Issue: January 10, 2003 For this quick-as-a-snap vegetable dish, use baby bok choy, if available. Otherwise, substitute the mature heads. Ingredient listServes 4 - 8 oz. uncooked soba noodles
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 Tbs. cornstarch
- 2 Tbs. vegetable oil, or more as needed
- 8 oz. tempeh, cubed
- 8 oz. sliced mushrooms
- 1 Tbs. freshly grated ginger
- 1 Tbs. minced garlic
- 1 pound baby bok choy, rinsed, trimmed and leaves separated
- 1/2 cup vegetable stock
Directions- Cook noodles according to package directions. Drain, and set aside.
- Meanwhile, combine soy sauce, mirin and cornstarch in small bowl, stir well and set aside.
- Heat oil in large wok or skillet over medium heat. When hot, add tempeh and mushrooms, and stir-fry 3 to 4 minutes. Add ginger, garlic and bok choy, and stir-fry 30 seconds. Add soy sauce mixture and vegetable stock, and continue to cook until bok choy is softened and mixture thickens, about 2 minutes. Remove from heat.
- To serve, place portion of noodles on individual plates, and top with portion of bok choy and tempeh.
Nutritional Information Per serving: | Calories | 460 | | Protein | 22g | | Total Fat | 12g | | Saturated Fat | 1g | | Carbs | 61g | | Cholesterol | 0mg | | Sodium | 710mg | | Fiber | 8g | | Sugar | 9g |
Words of Wisdom Conquer the angry man by love.
Conquer the ill-natured man by goodness.
Conquer the miser with generosity.
Conquer the liar with truth.
~The Dhammapada | |
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