Stir-Fried Udon Noodles with Bok Choy

• 1 8-oz. pkg. udon noodles, rinsed and drained
• 2 Tbs. olive oil
• 3 cloves garlic, thinly sliced
• 1 tsp. minced fresh ginger
• 18 tsp. red pepper flakes
• 1 medium carrot, cut into matchsticks ( 1/2 cup)
• 1 8-oz. pkg. Asian-flavored baked tofu, cut into matchsticks
• 1 medium head bok choy, cut into 1-inch pieces (3 cups)
• 2 tsp. low-sodium soy sauce
• 2 Tbs. lemon juice

1. Cook udon noodles according to package directions.
2. Drain.
3. Heat oil, garlic, ginger, and red pepper flakes in skillet or wok 1 minute over medium heat.
4. Add carrot, and stir-fry 2 minutes.
5. Add tofu, and stir-fry 1 minute.
6. Add bok choy, and stir-fry 5 minutes, or until greens wilt.
7. Fold in udon noodles and soy sauce, and cook 3 minutes.
8. Sprinkle with lemon juice.

udon noodles, olive oil, garlic, fresh ginger, red pepper, carrot, asianflavored baked tofu, choy, lowsodium, lemon juice

Taken from www.vegetariantimes.com/recipe/stir-fried-udon-noodles-with-bok-choy/ (may not work)