THEME: Fried Noodles with Tofu and Vegetables
Jamie R
Source: ChristinaCooks.com
An easy to make, and easy to present main course dinner idea. Most
kids love noodles and more than you think, kids will try tofu, if
it's delicious. Try this well-balanced meal of complex carbohydrates,
protein and vegetables to keep your young ones strong and vital.
extra virgin olive oil
3-4 thin slices fresh ginger, finely minced
1 red onion, thin half moon slices
soy sauce
6-7 button mushrooms, brushed free of dirt, thinly sliced
1 carrot, fine matchstick pieces
1 small bunch bok choy, rinsed well, thinly sliced on the diagonal
2-3 slices packaged baked tofu, cubed
2 teaspoons brown rice syrup
8 ounces whole wheat udon noodles
juice of 1/2 fresh lemon
2-3 sprigs fresh parsley, finely minced
Place a small amount of oil, ginger and onions in a deep skillet and
turn heat to medium. When the onions begin to sizzle, add a dash of
soy sauce and saut� for 1-2 minutes. Stir in mushrooms and saut�
until mushrooms release their juices, about 2 minutes. Stir in
carrots, bok choy and a light seasoning of soy sauce. Stir in baked
tofu and rice syrup and season with soy sauce to taste. Saute until
bok choy is wilted and crisp-tender.
While the vegetables are saut�ing, bring a pot of water to a boil and
cook the udon al dente, about 12 minutes. Drain and rinse well.
Stir cooked noodles into saut�ed tofu and vegetables, stir in lemon
juice and transfer to a serving platter. Sprinkle with parsley and
serve immediately. Makes 3-4 servings.
Note: Vary the vegetables to your family's taste. You can leave out
the tofu if necessary, but you lose the protein punch.