Latest revision as of 01:09, 2 February 2011

Serves: 4

Active Time: 30 minutes

Total Time: 30-35 minutes

From: Fresh

Ingredients

3/4 lb. angel hair pasta

1 tablespoon sesame oil

1 cup vegetable broth

1/4 cup soy sauce

2 tablespoons light brown sugar

2 tablespoons rice wine vinegar

1 tablespoon vegetable oil

2 medium leeks, white parts only, sliced into thin rings

1 cup julienne cut carrots

1 red bell pepper, thinly sliced

1 medium zucchini sliced into match sticks

4 scallions chopped

1 tablespoon minced garlic

2 tablespoons minced fresh ginger

1 tablespoon curry powder

2 teaspoons asian style hot chili sauce

2 teaspoons vegetable oil

2 8-ounce packages super firm tofu drained and patted dry

Directions

Step 1

In a large pot, bring 1 gallon very hot tap water to a boil over high heat. When water boils sprinkle in 4 tablespoons salt, add pasta. Stir pasta well and heat 4-5 minutes, stir along the way, cook till al dente. Drain and return noodles to pot. Toss with sesame oil and set aside.

Step 2

Prepare cooking sauce: In a small bowl stir together vegetable broth, soy sauce, brown sugar, vingar and set them aside.

Step 3

In the wok heat vegetable oil over high heat. When oil is very hot add leeks, carrots, bell pepper and zucchini and cook tossing constantly for four minutes.

Step 4

Add Scallions, garlic, ginger, curry powder, hot chili sauce to vegetables. Cook tossing constantly for 1 minute.

Step 5

Pour hot vegetables over noodles, stir well to combine.

Step 6

Heat vegetable oil over high heat, add tofu, cook tossing until cubes turn lightly golden (about 4 minutes), add to noodles.

Step 7

Add reserved cooking sauce to noodles, stir to coat all ingredients. Return to medium-high heat until the mixture begins to bubble and is heated through. Serve immediately. May be kept for three days.