Ingredients
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8 ounces soba noodles, uncooked
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1 tablespoon light olive oil
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1 medium red bell pepper, cut into thin strips
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2 whole dried red chilies or 1/4 teaspoon red pepper flakes
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2 cups napa cabbage, shredded
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2 tablespoons reduced-sodium tamari soy sauce, can also use soy sauce
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1 tablespoon rice wine or 1 tablespoon dry sherry
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2 teaspoons cornstarch
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1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
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2 green onions, thinly sliced
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1 garlic clove, minced
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1/2 cup reduced-sodium fat-free chicken broth
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2 cups fresh shiitake mushrooms, sliced
Instructions
- In a large pot or dutch oven cook noodles according to package directions. Drain well and set aside.
- In a large nonstick skillet or wok heat oil over medium heat. Add mushrooms, bell pepper, dried chiles, and garlic cooking for 3 minutes or until the mushrooms are tender. Add the cabbage, cover, and cook for 2 minutes or until the cabbage is wilted.
- In a small bowl combine chicken broth, tamari, rice wine and cornstarch. Stir this into the vegetable mixture and cook 2 minutes or until the sauce is bubbling. Add drained noodles and tofu, toss mixture gently until heated through. Garnish with green onions and serve immediately.