Noodles With Bok Choy And Tofu

• 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)

1. Place noodles in a large, heatproof bowl; cover with boiling water. Let stand 10 mins. Drain and gently separate noodles.
2. Meanwhile, drain tofu and pat dry with paper towels. Cut into cubes.
3. Heat oil in a wok or large skillet on high heat. Cook tofu 1-2 mins each side, until golden. Drain on paper towels.
4. 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.
5. 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.

egg noodles, vegetable oil, red onion, button mushrooms, ginger, garlic, choy, red pepper, soy sauce, manis

Taken from recipes-plus.com/api/v2.0/recipes/25032 (may not work)