Tofu With Shrimp Balls And Noodles

• 10 oz silken firm tofu
• 8 oz fresh Chinese noodles
• 8 oz large shrimp, peeled and deveined
• 1/2 cup canned water chestnuts, drained
• 4 None green onions, chopped
• 1 1/2 tbsp cornstarch
• 1/2 cup vegetable oil
• 1 bunch baby bok choy, washed, leaves separated and cut into 3-inch lengths
• 2 tbsp oyster sauce
• 1 tsp sesame oil

1. Drain tofu on paper towel for 10 mins. Turn over, drain other side on fresh paper towel. Cut into cubes and drain again. Meanwhile, place noodles in a medium heatproof bowl; cover with boiling water. Let stand for 5 minutes; drain well.
2. Place shrimp, water chestnuts, green onion, cornstarch and 1/2 tsp salt in a food processor. Pulse for 15 seconds, until finely chopped. Shape teaspoons of mixture into balls using 2 teaspoons, scooping from one to other.
3. Heat oil in a wok to 350u0b0F, or until a cube of bread sizzles on contact. Fry shrimp balls, in batches, for 1-2 mins, until golden. Remove with slotted spoon and drain on paper towel.
4. Reheat oil on high, until hot but not smoking. Fry tofu in batches for 1-2 mins each side, until golden. Remove with a slotted spoon and drain on paper towel. Discard oil.
5. Reheat wok on high heat. Stir-fry bok choy for 1 min, until tender but still crisp. Add shrimp balls, noodles, oyster sauce and sesame oil; stir-fry until heated through. Add tofu; toss gently to combine.

fresh chinese noodles, shrimp, water chestnuts, green onions, cornstarch, vegetable oil, lengths, oyster sauce, sesame oil

Taken from recipes-plus.com/api/v2.0/recipes/37583 (may not work)