Noodles With Bok Choy And Tofu - cooking recipe

Ingredients

1 pkg (1 lb) fresh Asian egg noodles
12 oz firm tofu
2 tbsp vegetable oil
1 None red onion, thinly sliced
7 oz button mushrooms, sliced
1 tbsp grated ginger
2 cloves garlic, crushed
1 head baby bok choy, stems and leaves separated, chopped
1 None red pepper, seeded and sliced
1/4 cup soy sauce
1/4 cup kecap manis (thick sweet soy sauce)

Preparation

Place noodles in a large, heatproof bowl; cover with boiling water. Let stand 10 mins. Drain and gently separate noodles.
Meanwhile, drain tofu and pat dry with paper towels. Cut into cubes.
Heat oil in a wok or large skillet on high heat. Cook tofu 1-2 mins each side, until golden. Drain on paper towels.
Reheat same pan on high heat. Stir-fry onion and mushrooms 1-2 mins, until onion is tender. Add ginger and garlic; stir-fry 30 seconds, until fragrant. Add bok choy stems and pepper; stir-fry 1 min.
Mix soy and kecap manis. Add to vegetables with noodles; stir-fry 1-2 mins. Return tofu to pan with bok choy leaves; stir-fry 1 min, until just wilted.