Fried Noodles with Tofu and Vegetables
An easy to make, and easy to present main course dinner idea. Most kids love noodles and more than you think, kids will try tofu, if it’s delicious. Try this well-balanced meal of complex carbohydrates, protein and vegetables to keep your young ones strong and vital.
Makes 3-3 servings
Camelina or Avocado oil
3-4 thin slices fresh ginger, finely minced
1 red onion, thin half-moon slices
organic soy sauce
6-7 button or cremini mushrooms, brushed free of dirt, thinly sliced
1 carrot, fine matchstick pieces
1 small bunch bok choy, rinsed well, thinly sliced on the diagonal
2-3 slices packaged baked tofu, cubed
2 teaspoons brown rice syrup
Place a small amount of oil, ginger and onions in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a dash of soy sauce and sauté for 1-2 minutes. Stir in mushrooms and sauté until mushrooms release their juices, about 2 minutes. Stir in carrots, bok choy and a light seasoning of soy sauce. Stir in baked tofu and rice syrup and season with soy sauce to taste. Sauté until bok choy is wilted and crisp-tender.
While the vegetables are sautéing, bring a pot of water to a boil and cook the udon al dente, about 12 minutes. Drain and rinse well.
Stir cooked noodles into sautéed tofu and vegetables, stir in lemon juice and transfer to a serving platter. Sprinkle with parsley and serve immediately.
Cook’s Tip: Vary the vegetables to your family’s taste. You can leave out the tofu if necessary, but you lose the protein punch.