Soba Stir-Fry - cooking recipe

Ingredients

8 ounces soba noodles, uncooked
1 tablespoon light olive oil
2 cups fresh shiitake mushrooms, sliced
1 medium red bell pepper, cut into thin strips
2 whole dried red chilies or 1/4 teaspoon red pepper flakes
1 garlic clove, minced
2 cups napa cabbage, shredded
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons reduced-sodium tamari soy sauce, can also use soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
2 teaspoons cornstarch
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
2 green onions, thinly sliced

Preparation

In a large pot or dutch oven cook noodles according to package directions. Drain well and set aside.
In a large nonstick skillet or wok heat oil over medium heat. Add mushrooms, bell pepper, dried chiles, and garlic cooking for 3 minutes or until the mushrooms are tender. Add the cabbage, cover, and cook for 2 minutes or until the cabbage is wilted.
In a small bowl combine chicken broth, tamari, rice wine and cornstarch. Stir this into the vegetable mixture and cook 2 minutes or until the sauce is bubbling. Add drained noodles and tofu, toss mixture gently until heated through. Garnish with green onions and serve immediately.