Korean Noodle Stir-fry | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen

Korean Noodle Stir-fry

To my taste, this dish is fairly mild, so if you want more spiciness, be sure to have some extra gochujang available to add to taste at the table.

4 ounces buckwheat soba (one bundle, broken in half)
8 ounces firm tofu, cut into bite-sized cubes
1 tablespoon low-sodium soy sauce mixed with 2 tablespoons water
1/8 teaspoon sesame oil
2 medium yellow squash, halved lengthwise and sliced 1/8-inch thick
1/2 onion, cut into thin wedges
4 cups bok choy (3-4 baby bok choys), sliced thin
1 teaspoon garlic, minced
1 cup mung bean sprouts
1 1/2 tablespoons gochujang
3 tablespoons water
1/2 teaspoon sugar or agave nectar
1/8 teaspoon sesame oil

Put a large pot of water on to boil. Add the soba and cook according to package directions. Drain and rinse briefly with cold water. Set aside.

While the pasta is cooking, prepare the tofu and vegetables. Spray a large non-stick skillet or wok with oil and heat it over a medium-high burner. Once it's hot, add the tofu in a single layer. Cook until light brown on the bottom, and add the soy sauce/water mixture and the 1/8 teaspoon sesame oil. Turn the tofu cubes over and cook until liquid has boiled off. Remove from the pan and set aside.

Add the squash and onion to the skillet and stir-fry until the squash is just beginning to get tender. Add the bok choy, garlic, and 2 tablespoons of water, stir well, and cover. Cook until bok choy is wilted but still bright green, just a couple of minutes. Add the bean sprouts and cook, covered, one more minute.

In a small bowl, mix the gochujang, water, sugar, and sesame oil. Add it to the vegetables and stir well to coat.

Add the tofu and pasta to the vegetables, and toss well to distribute evenly. Cook until heated through.

Serve with additional gochujang, which can be thinned with water and a splash of sesame oil.

Makes 2 large servings. Per serving: 386 Calories (kcal); 9g Total Fat; (18% calories from fat); 26g Protein; 59g Carbohydrate; 0mg Cholesterol; 1372mg Sodium; 6g Fiber. 8 Weight Watchers points.