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.

Tagged: bok-choy, chili oil, lo mein, mushroom, noodle, portabella, sesame oil, soy sauce, sugar snap peas, tofu