Asian Noodle Supper Recipe

• 8 ounce udon noodles or possibly spaghetti
• 1 Tbsp. cornstarch
• 3 Tbsp. cool water
• 1/3 c. tamari or possibly soy sauce
• 1 Tbsp. dark roasted sesame oil
• 1 Tbsp. mirin or possibly seasoned rice vinegar
• 2 tsp chopped fresh gingerroot
• 2 tsp chopped garlic
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes
• 10 1/2 ounce packaged extra-hard tofu
• 4 ounce mung or possibly lentil or possibly adzuki sprouts (or possibly a combination)
• 4 ounce snow pea sprouts or possibly onion or possibly red clover sprouts, (or possibly a combination)

1. 4 SERVINGS DAIRY-FREE
2. Udon are Japanese wheat noodles which are nearly as wide as spaghetti.
3. They are sold in Asian markets and natural food stores.
4. If not available, spaghetti makes a good substitute.
5. Bring large pot of water to boil.
6. When water boils add in salt and noodles, stirring to prevent sticking.
7. Cook according to package directions, stirring occasionally.
8. Meanwhile, in medium bowl, combine cornstarch and water, mixing till smooth.
9. Stir in tamari, sesame oil, mirin, ginger, garlic, sugar and pepper flakes; mix well.
10. Heat large nonstick skillet over medium-high heat.
11. Add in tamari mix and tofu; stir-fry till tofu is warm and sauce thickens, 2 to 3 min.
12. Add in sprouts; stir-fry just till sprouts are heated through, about 1 minute.
13. Drain noodles and transfer to serving bowl.
14. Add in tofu mix and toss to mix.

udon noodles, cornstarch, water, soy sauce, sesame oil, mirin, fresh gingerroot, garlic, sugar, red pepper, adzuki sprouts, snow

Taken from cookeatshare.com/recipes/asian-noodle-supper-70412 (may not work)