A fast meal for a weeknight

Makes four 1 1/2 cup servings

Ingredients

8 cups water
6 oz Soba noodles, or linguine
1/2 cup chicken stock
2 tsp cornstarch
2 tbsp sesame oil, divided
6 oz extra-firm tofu, patted dry, cut into 1/2-in cubes
2 cups shiitake mushroom caps, sliced
1 red bell pepper, cut into strips
1 1/2 cups napa cabbage, thinly sliced
1 cup frozen shelled edamame, thawed
3 tbsp soy sauce
Other vegetables such as bok choy, carrots, peas, etc.

Directions

1. Bring water to a boil in a large saucepan. Add noodles and cook until al dente and drain.
2. Whisk together stock and cornstarch in a small bowl.
3. Heat a large skillet or wok or medium-high heat.
4. Add 1 tbsp oil to pan and swirl to coat.
5. Add tofu and cook 5 minutes or until browned, stirring frequently. The amount of moisture on the tofu will affect the browning. Remove from pan.
6. Deglaze pan and add remaining 1 tbsp oil. Add mushrooms, bell peppers, and other vegetables. Cook 7 minutes stirring occasionally.
7. Add cabbage, edamame, soy sauce, and stock mixture. Cook 3 minutes until sauce starts to thicken slightly.
8. Add noodles and tofu and toss to combine.

Adapted from Tofu and Vegetable Lo Mein in Cooking Light November 2016