Oodles of Gingery Noodles

• 1 8-oz. pkg. somen noodles
• 1 1/2 Tbs. vegetable oil
• 8 oz. extra-firm tofu, cubed
• 1 Tbs. grated fresh ginger
• 1 Tbs. minced garlic
• 2 bunches watercress, trimmed
• 2 Tbs. cornstarch mixed with 3 Tbs. water
• 4 Tbs. low-sodium soy sauce
• 3 Tbs. hoisin sauce
• 2 Tbs. sesame seeds as garnish
• 1 Tbs. sesame oil as garnish

1. Heat large pot of water to boiling, and cook noodles according to package directions.
2. Drain, and set aside.
3. Meanwhile, heat oil in large skillet or wok over medium heat.
4. Stir-fry tofu until golden, about 7 minutes.
5. Add ginger and garlic, and stir-fry 2 minutes.
6. Add watercress, cornstarch mixture, soy sauce, and hoisin sauce.
7. Cover, and steam 3 minutes, or until watercress wilts and sauce thickens.
8. Stir noodles into tofu mixture, and stir-fry 2 minutes.
9. Put in serving dish; garnish with sesame seeds and drizzles of sesame oil.

somen noodles, vegetable oil, extrafirm tofu, ginger, garlic, bunches, cornstarch, soy sauce, hoisin sauce, sesame seeds, sesame oil

Taken from www.vegetariantimes.com/recipe/oodles-of-gingery-noodles/ (may not work)