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I made this Japanese recipe from an Asian cookbook last night and it was delicious! Very healthy, too!
8 oz soba noodles, cooked according to package directions
1T olive oil
2 cups sliced fresh shiitake mushrooms
1 red bell pepper, cut into thin strips
1/4 t red pepper flakes
1 clove garlic, minced, or 1/8 t garlic powder
2 cups shredded napa cabbage
1/2 cup chicken broth
2 T soy sauce
1 T rice wine or dry sherry (I used mirin instead)
2 t cornstarch
1 package (14 oz) firm tofu, drained and cut into 1-inch cubes
2 green onions, thinly sliced
1. Heat oil in large nonstick skillet or wok over medium heat. Add mushrooms, bell pepper, red pepper flakes, and garlic. Cook 3 minutes or until mushrooms are tender.
2. Add cabbage. Cover. Cook 2 minutes or until cabbage is wilted.
3. Combine liquid ingredients plus cornstarch in a small bowl; stir into vegetable mixture and cook 2 minutes or until sauce is bubbly.
4. Stir in tofu and noodles; toss gently until heated through. Sprinkle with green onions. Serve immediately.