Thai Glass Noodles

This is our second Asian meal of the week. It was taken from About.com, Thai Food. I chose this because we had stocked up on glass noodles and I didn't know what to do with it.

Ingredients:

• 8 oz. glass noodles
• 1 package firm tofu
• 2-3 cloves garlic, minced
• 1 shallot, minced
• 1+1/2 cups chopped mushrooms
• 1 red bell pepper, diced
• 2 bunches bok choy
• generous handful fresh coriander/cilantro
• 2 Tbsp. vegetable oil

Stir-Fry Sauce

• 1/3 cup stock
• 3 Tbsp. soy sauce
• 1+1/2 Tbsp. fish sauce
• 1 Tbsp. hoisin sauce
• 1 Tbsp. brown sugar
• chili flakes to taste

Method:

1. Slice tofu into bite-size pieces and set in a bowl.

2. Combine STIR-FRY SAUCE ingredients in a cup and drizzle 2 Tbsp. over or tofu. Stir and set in refrigerator to marinate until ready to stir-fry.

3. Bring a large pot of water to boil and dunk in the noodles. Cook for 5-7 minutes or until glass noodles are transparent and soft enough to eat.

4. Drain noodles and rinse with cold water. Drizzle 1/2 tsp. vegetable oil over noodles and toss to keep from sticking.

5. Heat a wok or large frying pan over medium-high heat.

6. Drizzle in vegetable oil and swirl around

7. Add garlic and shallots. Stir-fry 1 minute

8. Add the tofu. Stir-fry until tofu is braised, about 2 minutes. If pan dries out, add 1-2 Tbsp. stir-fry sauce.

9. Add mushrooms, bok choy and bell pepper and 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes.

10. Add noodles and 3/4 of the stir-fry sauce.

11. Use two utensils to lift and toss the noodles with other ingredients.

Tip:To make this easier, use a pair of clean kitchen scissors to cut glass noodles in a couple of places, as they get very long and hard to turn.

12. Serve immediately with fresh coriander sprinkled over.