Stir-Fried Noodles with Green Tea and Fresh Veggies

• 8 ounces whole wheat noodles or buckwheat noodles
• 1 1/2 tablespoons canola oil or olive oil
• 1 teaspoon green tea leaves, preferably gunpowder, optional
• 2 teaspoons ginger freshly minced
• 4 cloves garlic or to taste, minced
• 8 ounces tofu flavored baked and cut into matchsticks
• 1 medium sweet red bell peppers cut into thin strips
• 1 medium sweet yellow bell peppers cut into thin strips
• 5 each scallions, spring or green onions cut diagonally into 1/2-inch pieces
• 1 1/2 tablespoons soy sauce, sodium reduced or to taste
• 2 tablespoons rice vinegar
• 118 teaspoons sesame oil
• 1 x black pepper freshly ground
• 1 tablespoon sesame seeds toasted, optional

1. Bring a large pot of water to a boil.
2. Cook noodles according to the package directions.
3. Drain and rinse with cold water to stop cooking and prevent sticking.
4. Set aside.
5. Heat a wok over medium heat.
6. Add oil and swirl to coat.
7. Stir intea (if needed), ginger and garlic.
8. Cook, stirring, until fragrant, about 30 to 40 seconds.
9. Stir in tofu and cook, stirring often, for 2 to 3 minutes.
10. Stir in red and yellow bell peppers and cook, stirring often, until the peppers soften, about 2 minutes.
11. Stir in the noodles, scallions, soy sauce and vinegar.
12. Cook, stirring frequently, until the noodles are heated through, 2 to 3 minutes.
13. Toss in sesame oil and pepper until well combine.
14. Sprinkle with toasted sesame seeds if needed.
15. Serve warm or chilled.

whole wheat noodles, canola oil, green tea, ginger freshly, garlic, sweet red bell peppers, sweet yellow bell peppers, scallions, soy sauce, rice vinegar, sesame oil, black pepper, sesame seeds

Taken from recipeland.com/recipe/v/stir-fried-noodles-green-tea-fr-51730 (may not work)