Szechuan Noodles and Vegetables

 

1

package (3 3/4 oz) cellophane noodles (bean threads)

1

tablespoon sesame oil

4

cups chopped bok choy (stems and leaves)

1

cup shredded carrots (about 2 medium)

4

medium green onions, sliced (1/4 cup)

1

package (8 oz) sliced fresh mushrooms (3 cups)

2

cups bean sprouts

1

tablespoon chili paste

1

tablespoon soy sauce

1/4

teaspoon crushed red pepper flakes

1

can (8 oz) sliced water chestnuts, drained

1

package (12.3 oz) firm tofu, diced

• 1 In medium bowl, soak noodles in enough water to cover 15 minutes; drain. Cut noodles into 5-inch pieces.
• 2 Meanwhile, in 12-inch skillet or wok, heat oil over medium-high heat. Add bok choy, carrots, onions and mushrooms; cook about 2 minutes, stirring frequently, until crisp-tender.
• 3 Stir in noodles and remaining ingredients except tofu. Cook about 3 minutes, stirring occasionally, until hot. Stir in tofu; cook until thoroughly heated.