Chinese Stir-Fried Noodles with Veggies

• 8 ounces soba noodles
• 1/2 teaspoon sesame oil
• 1/2 teaspoon hot chili pepper oil sichuan
• 1 tablespoon vegetable oil or olive oil
• 2 cloves garlic minced
• 1 inch ginger freshly minced
• 2 each scallions, spring or green onions sliced, plus more for serving
• 1 cup mushrooms sliced
• 2 cups bok choy cut into 1-inch pieces
• 1 cup carrots peeled and chop into matchsticks
• 4 ounces tofu firm, slice into strips, cooked in pan with a bit oil until all sides are browned and crusted
• 1 tablespoon soy sauce, tamari or to taste
• 1 tablespoon rice vinegar or to taste
• 1 tablespoon hot chili pepper oil sichuan, or to taste
• 1 teaspoon sesame oil

1. Bring a pot of water to a boil, and cook the soba noodles for about 10 minutes or until reach desired consistency.
2. Drain and toss with 1/2 teaspoon each sesame oil and hot chili pepper oil.
3. Set aside.
4. Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.
5. Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.
6. Add in mushrooms, stirring often, and cook for about 4 minutes until some of the water has been evaporated.
7. Stir in carrots and cooked tofu strips, and cook for about 3 minutes, until veggies become tender but still crispy.
8. Whisk together all the sauce ingredients in a bowl until well combined.
9. Add the noodles into the pan, and pour the sauce over.
10. Toss until well mixed, and cook for another 2 minutes, until heated through.
11. Divide among serving plates, sprinkle with scallions and top.
12. Serve warm.

noodles, sesame oil, hot chili pepper oil sichuan, vegetable oil, garlic, scallions, mushrooms, bok choy, carrots, tofu firm, soy sauce, rice vinegar, hot chili pepper oil sichuan, sesame oil

Taken from recipeland.com/recipe/v/chinese-stir-fried-noodles-vegg-53675 (may not work)