Ingredients
- 3 tablespoons Olive Oil
- 2 cloves Elephant Garlic
- 1 Chile Japones
- 1 package Stir Fry Vegetables with Sno Peas
- 1/2 cup Water
- 1/2 package Dried Porcini Mushrooms reconstituted
- 1 package Mori-Nu Tofu Lite Silken, Extra-Firm, cubed
- 2 tablespoons Soy Sauce
- 1 package Yakisoba Noodles
- 1 teaspoon Cornstarch
Directions
Heat yaki soba noodles only (do not include spice packet) according to package directions.
In a wok, over high heat, heat 1 tablespoon olive oil. Fry noodles until crispy and drain on paper towels. Keep warm and set aside.
In a wok, over high heat, heat olive oil.
Sauté Melissa's elephant garlic and Chile Japones until garlic is tender.
Add Melissa's stir-fry vegetables with sno peas, and porcini mushrooms, stirring quickly. Lower temperature to medium. Combine soy sauce, water and cornstarch mixing well. Slowly stir into wok, add tofu cubes, cover, and steam about 3 minutes until tender. Remove chile before serving.
Serve over Melissa's fried Yakisoba noodles.
