1 8-oz package somen or udon noodles, precooked
8 oz firm tofu or tempeh, cubed
2 tablespoons chopped ginger
3 tablespoons chopped garlic
spring mix or other leafy greens
1 handful bean sprouts
1 handful snow peas or sugar snap peas
4 or more tablespoon soy sauce
3 tablespoons hoisin sauce
dollop of olive oil
Heat oil in a wok, and then stir-fry tofu or tempeh for about 7 minutes. You can add some of the soy sauce at this point, too, if it makes frying easier.
Add garlic and ginger, mix well with tofu.
Add all veggies, soy sauce and hoisin sauce. Stir noodles in last.