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.
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