Chicken & Tofu Veggie Noodle Stir-fry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat wok on high heat for 1 minute. Add 1 TBSP sesame oil (once around the pan).

Step 2

Dice chicken and add to pan to seat. Cook 4-6 minutes, stirring occasionally.

Step 3

While chicken is cooking, Dice tofu and marinate in 2 TBSP soy sauce. Add tofu to pan after 6 minutes and cook 5 min.

Step 4

While tofu is cooking, slice sweet onion.

Step 5

Slice green onion whites then Chop green onion stems into quarter inch pieces and add to pan. Cook 1 min.

Step 6

Chop and add bok choy (both white and leafy green pert. to the pan. Cook 5 min.

Step 7

While bok choy is cooking, open and drain cans of baby corn, water chestnuts, and bamboo shoots.

Step 8

Once bok choy is cooking in pan, open and drain the canned baby corn, water chestnuts, and bamboo shoots.

Step 9

Slice mushrooms and Julienne carrots.

Step 10

Boil water for noodle.

Step 11

Remove chicken and tofu and set aside. Add another TBSP of sesame oil until I canned veggies to hot pan.

Step 12

Add sliced mushrooms and Julienned carrots. Cook for 2-3 min.

Step 13

Cook noodles according to package instructions. Drain and add to hot pan.

Step 14

Combine all ingredients in pan and stir til warm.

Step 15

Top with sesame oil, and crushed red pepper.

Step 16

Serve and enjoy!