Stir-Fry Vegetables with Noodles
6 ounces firm tofu, cubed, optional
olive oil, as needed
2 tablespoons vegetable oil
3 ounces thin green beans
6 ounces baby corn
1 pound zucchini, sliced
1/2 pound leeks, sliced
1/2 pound young carrots, sliced
3 green onions, finely sliced
1/2" piece fresh gingerroot, peeled and finely grated
2 cloves garlic, finely sliced
3 tablespoons soy sauce
1 tablespoon bean sauce
2 tablespoons dark sesame oil
1/2 pound cooked noodles (I use rice noodles)
2 tablespoons sesame seeds
1. Brown tofu in olive oil, if using. Heat vegetable oil in wok and add vegetables, onions, ginger, and garlic.Stir-fry quickly 4-5 minutes.
2. Add the soy and bean sauce, and continue cooking 2 minutes longer. Cover and cook gently until veggies are tender, but slightly crisp.
3. Add sesame oil. Add the cooked noodles and the browned tofu (if using) Toss lightly. Sprinkle with sesame seeds and serve pronto or everything gets soggy.
I hope you like this, I find this recipe very filling and satifying as well.