Ingredients:
1/2 cup vegetable stock
1/3 cup hoisin sauce
1 tablespoon sherry wine
1/3 cup ketchup
1 teaspoon hot pepper sauce
1 lb uncooked chinese noodles ( or other egg noodles)
1 tablespoon sesame oil
1 tablespoon vegetable oil
5 cloves garlic, minced
1 lb firm tofu, cut into 1/2 inch cubes
2 cups mung bean sprouts
1 tablespoon cornstarch, disolved in
2 tablespoons water
2 green onions, slivered for garnish
Directions:
In a bowl combine Hoisin,stock, sherry, ketchup,& hot pepper sauce, set aside Cook the noodles as per package instructions, drain rinse under cold water.
Toss noodles with the sesame oil and place on a serving platter place in warm oven.
Heat a wok or skillet, put in veggie oil, add garlic stir fry about 10 seconds.
Add tofu and cook 2 minutes.
Add reserved sauce, stir cook 1 minute.
Add bean sprouts cook 1 minute.
Add disolved corn starch, stir until it comes to a boil.
Pour the mixture over the noodles.
Garnish with green onions.
Serve.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.