Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked vermicelli or thin spaghetti, cooked and drained

  2. 3/4 teaspoon dark sesame oil

  3. 1/2 teaspoon vegetable oil

  4. 3 cloves garlic, minced

  5. 1 teaspoon grated fresh ginger

  6. 2 cups sliced bok choy

  7. 1/2 cup sliced green onions

  8. 2 cups shredded carrots

  9. 6 ounces firm tofu, drained and cubed

  10. 1/4 cup plus 2 tablespoons rice wine vinegar

  11. 1/4 cup water

  12. 1/4 cup plum preserves

  13. 1 teaspoon reduced-sodium soy sauce

  14. 1/2 teaspoon red pepper flakes

Instructions Jump to Ingredients ↑

  1. Toss vermicelli with sesame oil in large bowl until well coated; set aside. Heat vegetable oil in large nonstick skillet or wok over medium heat. Stir in garlic and ginger; stir-fry 10 seconds. Add bok choy and onions; stir-fry 3 to 4 minutes or until crisp-tender. Add carrots and tofu; stir-fry 2 to 3 minutes or until carrots are crisp-tender.

  2. Combine vinegar, water, preserves, soy sauce and red pepper flakes in small saucepan. Heat over medium heat until preserves are melted, stirring constantly. Combine noodles, vegetable mixture and sauce in large bowl; mix well.


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