Mahogany Hoisin and Sesame Noodles With Bok Choy

Ingredients

• 1/4 cup hoisin sauce
• 2 tablespoons low sodium soy sauce
• 1 1/2 tablespoons cornstarch, stirred into 1 tbs. water
• 8 ounces wheat-based Asian noodles, such as somen or whole wheat fettuccine
• 1 teaspoon toasted sesame oil
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 8 ounces extra firm tofu, pressed dry and diced
• 1 red bell pepper, seeded and thinly sliced lengthwise
• 4 cups packed shredded bok choy
• 4 scallions, minced

• 1 (4 ounce) can sliced water chestnuts, drained (optional)
• 2 tablespoons toasted sesame seeds

Directions

1. 1

   Put large pot of water on to boil. Meanwhile, make a paste with the hoisin, soy sauce, 3/4 cup water and cornstarch paste in small bowl, and set aside.

2. 2

   Add noodles to boiling water, stirring occasionally, and cook according to package directions. Drain well. Toss with sesame oil, and set aside.

3. 3

   Heat canola oil in same pot over medium-high heat. Add garlic, tofu, bell pepper, bok choy and scallions, and stir-fry until vegetables are tender, about 5 minutes.

4. 4

   Add hoisin mixture, stirring and cooking until slightly thickened.

5. 5

   Add noodles and water chestnuts, if using. Toss to coat, and cook until heated through, 2 to 3 minutes.

6. 6

   Sprinkle with sesame seeds, and serve.