Chinese Style Noodles With Tofu& Vegetables
|Chinese noodles||12 Ounce (360 Gram)|
|Vegetable stock/Chicken stock||355 Milliliter (1.5 Cups)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Soy sauce/Oyster sauce||45 Milliliter (3 Tablespoon)|
|Cornstarch||15 Milliliter (Arrowroot, 1 Tablespoon)|
|Vegetable oil||8 Milliliter (1/2 Tablespoon)|
|Tofu||1 Pound, cut into 1/2-inch cubes (455 Gram)|
|Tomatoes||2 Medium, cut into 1/4-inch cubes|
|Celery||240 Milliliter, sliced thin (1 Cup)|
|Scallions||3 (2-Inch Lengths)|
|Julienned parsley/Julienned scallions||1 Tablespoon (For Garnish)|
Cook noodles as package directs.
Place broth and salt in a saucepan and bring to a boil.
Add precooked noodles, heat 2-3 minutes, then drain, reserving broth.
Keep noodles warm.
Combine broth, soy sauce and arrowroot and put aside.
Add oil to hot wok or frying pan.
Add tofu and stir-fry 2 minutes.
Add vegetables and fry 2 minutes.
Cover and cook 2 minutes more.
Add broth mixture and stir until thickened.
Turn off heat.
Place noodles in serving dish.
Pour vegetables, tofu and broth over noodles.
Top with parsley or scallions.