2 x 90g Hakubaku Green Tea Noodles
1 teaspoon vegetable oil
1 clove Garlic, crushed
2 teaspoons FInely grated ginger
100g Shitake Mushrooms, sliced
720g Bok Choy, trimmed and quartered
1/2 cup Vegetable stock
1 tablespoon Oyster sauce
1 tablespoon Soy sauce
300g Firm tofu, chopped
2 Spring onions, sliced
Ginger vegetables and green tea noodles
Place the noodles in a medium saucepan of boiling water and cook for 5-6 minutes. Drain and set aside.
Heat a large non-stick frying pan or wok over high heat. Add the oil, garlic and ginger and stir-fry for 1 minute. Stir in the mushrooms and cook for a further 2-3 minutes or until tender. Add the noodles, bok choy, stock, oyster sauce and soy to cook for 1-2 minutes or until the bok choy is tender. Stir through the tofu. Divide the noodle mixture between bowls and top with the spring onions to serve.