Recipe Index

Thursday, April 18, 2013

Stir Fry Asian Noodle

1 (6oz) packet Japanese style wheat pasta
4 cups water to cook the pasta
7 oz strips of extra firm tofu (can substitute with paneer)
2 medium size sliced carrots (1 cup)
2 small sliced stalk of broccoli (3/4 cup)
1 small sliced red bell pepper (1 cup)
1 small sliced zucchini (1 3/4 cup)
2 chopped baby bok choy (4 cups)

3 tablespoon sesame oil
1 bunch green onions
2 small green chilis or to taste
2 tablespoon of chopped ginger

1 1/2 teaspoon curry powder
1/2 teaspoon chili powder 
1 teaspoon salt or to taste

1 tablespoon soy sauce
3 tablespoon lemon juice

Follow the instruction on the packet to cook the pasta.
Here it is cooked in 4 cups of water for 5 minutes.  When the noodles floats up to the top it is done.

Cut the tofu into strips and fry them on both sides to a golden brown color.
When it is cool cut them into bite size strips, add some salt to taste and red chili powder mix it in.

To a pan on medium heat add some sesame oil and the chopped green onions, green chili and ginger and saute it until it starts to turn light brown,
add the chopped carrots, broccoli stalks, bell pepper, zucchini, bok choy, add curry powder, chili powder, salt to taste cover and cook for about 5 minutes, while it is cooking stir it now and then.  The vegetables need to be cooked so that it is still a little crunchy.  Add the cooked noodles or pasta to the vegetables and mix add the soy sauce, mix add the prepared tofu slices mix, turn the heat off add the lemon juice mix and serve, Serve hot.

Serves 4.