Asian Noodle Skillet

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Asian Noodle Skillet

 

4 ounces buckwheat noodles (soba or somen)

2 tablespoons vegetable oil, divided

1 pound firm tofu, cut into i-inch cubes

4 cloves garlic, minced

1 tablespoon minced fresh ginger

1 (8-ounce) can water chestnuts

1 cup baby corn

1 1/2 cups mushroom or vegetable broth

2 tablespoons soy sauce

1 cup snow peas

1/4 cup green onions, thinly sliced

 

1. Bring about 6 cups water to boil in large saucepan. Add noodles. Boil I

minute or until wilted. Rinse under cold water and drain.

 

2. In large nonstick skillet, heat 1 tablespoon oil over medium­ high heat.

Add tofu. Brown tofu on all sides. Remove to plate. Add remaining I

tablespoon oil to skillet. Add garlic and ginger. Cook and stir about I

minute or until fragrant. Add water chestnuts and corn. Stir.

 

3. Return browned tofu to skillet. Add broth, soy sauce, snow peas and

drained noodles. Bring to boil. Reduce heat. Simmer 3 minutes or until

noodles are cooked through and most of liquid has evaporated. Stir in green

onions.

Makes 4 servings