Spicy Stir Fried Lo Mein Noodles

Ingredients:

2 oz lo mein noodles
7 oz (half a package) water packed extra firm tofu
2 garlic cloves minced
8 oz bean sprouts
4 oz sugar snap peas
1 large portabella mushroom
1 head baby bok choy
2 teaspoons cooking oil
1 teaspoon chili bean sauce
Few drops of each pure dark sesame oil and chili oil (this is also based on sesame seed oil)
½ teaspoon sugar
½ teaspoon lemon juice
½ teaspoon low sodium soy sauce

Method:

Drain and wash tofu under cold water and wrap in a paper towel and leave aside for about 10 minutes
Cook noodles according to package directions (boil water and once the water comes to a rolling boil, add noodles and cook. According to the package directions, it was about 4 minutes. But I had to cook for about 9 minutes).
Once cooked, run the cooked noodles under cold water and drain. Set aside
Cut drained tofu into 1 inch cubes
Spray a little bit of oil to a cookie sheet and add the tofu and toast in a toaster oven until golden brown (about 10 minutes)
Wash and snip off both ends of sugar snap peas. Cut the larger ones into 2 pieces crosswise.
Wash and drain the sprouts (normally, I remove the brown color root tip just for the sake of satisfaction – oh well my aunt taught me that)
Break bok choy in to single leaves and separate the thick stem from the leaves. Tear the leaves into rough big pieces
Chop the bok choy stem cross wise into about 1 inch pieces.
Clean portabella mushroom with a tissue and cut into thin slices
Place a large mouthed pan on stove over medium flame and add cooking oil
Once oil is hot, add garlic and sauté until lightly golden
Add sugar snap peas and stir fry for about 2 minutes
Now add the bok choy stems and mushrooms and cook for another 2 minutes
Add sprouts and bok choy leaves and cook just for a minute
Add bean sauce, sesame oil, chili oil, tofu, and noodles and mix well. Turn off the stove
Mix lemon juice, soy sauce, and sugar in a bowl and pour over the noodles and mix thoroughly
Season with salt and serve immediately
Serves 2.