Japanese Noodles With Bok Choy And Tofu

• 1/4 cup soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons oriental sesame oil
• 2 teaspoons cornstarch
• 8 green onions, chopped
• 2 large garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 2 heads bok choy, bottom third discarded, leaves thickly sliced
• 1 (12 ounce) package extra firm tofu, cut into 1/2-inch pieces, drained well on paper towels
• 1 (12 ounce) package udon noodles or 12 ounces linguine, freshly cooked

1. Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend.
2. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds.
3. Add bok choy and saute until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture.
4. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.

soy sauce, balsamic vinegar, honey, sesame oil, cornstarch, green onions, garlic, fresh ginger, choy, paper, udon noodles

Taken from www.food.com/recipe/japanese-noodles-with-bok-choy-and-tofu-330412 (may not work)