Ingredients
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
Preparation
In medium bowl, soak noodles in enough water to cover 15 minutes; drain. Cut noodles into 5-inch pieces.
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.
Stir in noodles and remaining ingredients except tofu. Cook about 3 minutes, stirring occasionally, until hot. Stir in tofu; cook until thoroughly heated.
