Ingredients

160 gms Noodles

2 cups Broth

1 tbsp Sesame oil

200 gms Tofu

4 Green Onions chopped

1 Red Pepper dices

1 head Bok choy bunch

2 green chillies, sliced

½ tbsp sesame oil

1 inch Ginger

4 cloves Garlic sliced

1 tbsp Sriracha Sauce

1 tbsp Cornstarch

Salt to taste

Pepper to taste

½ tsp Sugar

Fresh Basil sprig

Fresh Coriander sprig

Process

● In a deep bottomed pan, boil noodles  with salt till they are al dante. Set aside till in use.

● Reserve the noodles broth till in use.

●  In a pan, add oil and tofu. Saute until crisp and golden in colour.

●  Then add green onions, red bell peppers, bok choy and green chillies. Saute for a minute. Set aside till in use. 

●  In another deep bottomed pan heat oil, add ginger and garlic, cook till fragrant. Add siracha sauce and cornstarch, cook for 2-3 minutes.

●  Add the reserved noodle broth and bring to a boil, add the saute vegetables, tofu, salt, pepper and sugar. Simmer for 3-4 minutes.

●  Garnish with basil and coriander sprig.

●  Serve hot with the prepared al dente noodles.