Boy Choy and tofu has layers of texture in this dish.
When in doubt, make noodles.
That’s typically my motto, and this past week when I was having both my boyfriend and my brother over for dinner, that’s exactly what I did. Neither of these two are really tofu or vegetable enthusiasts but I handed them a bowl of these hot-and-sour noodles that were chock full of both..and miraculously enough they went back for seconds. Now that is the power of the noodle for you.
Fresh bok choy lends a fresh crunch to this noodle dish.
Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others.
Adapted from The Tropical Vegan Kitchen