Ma Po Noodles with Tofu

• 12 cup vegetable stock
• 13 cup hoisin sauce
• 1 tablespoon sherry wine
• 13 cup ketchup
• 1 teaspoon hot pepper sauce
• 1 lb uncooked chinese noodles (or other egg noodles)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 5 cloves garlic, minced
• 1 lb firm tofu, cut into 1/2 inch cubes
• 2 cups mung bean sprouts
• 1 tablespoon cornstarch, disolved in
• 2 tablespoons water
• 2 green onions, slivered for garnish

1. In a bowl combine Hoisin,stock, sherry, ketchup,& hot pepper sauce, set aside Cook the noodles as per package instructions, drain rinse under cold water.
2. Toss noodles with the sesame oil and place on a serving platter place in warm oven.
3. Heat a wok or skillet, put in veggie oil, add garlic stir fry about 10 seconds.
4. Add tofu and cook 2 minutes.
5. Add reserved sauce, stir cook 1 minute.
6. Add bean sprouts cook 1 minute.
7. Add disolved corn starch, stir until it comes to a boil.
8. Pour the mixture over the noodles.
9. Garnish with green onions.
10. Serve.

vegetable stock, hoisin sauce, sherry wine, ketchup, hot pepper, chinese noodles, sesame oil, vegetable oil, garlic, firm tofu, bean sprouts, cornstarch, water, green onions

Taken from www.food.com/recipe/ma-po-noodles-with-tofu-35387 (may not work)