UDON NOODLES WITH BOK CHOY AND TOFU ENJOY DAN:

         UDON NOODLES WITH BOK CHOY AND TOFU by CHEF DAN:

Serves 4

INGREDIENTS:

1-(12-Oz) udon noodles, uncooked

2 tablespoon EACH soy sauce, fish sauce and honey

1 tablespoon EACH oyster sauce, tamarind sauce, and balsamic vinegar

2 teaspoons cornstarch

1 tablespoon grape-seed oil

1 thumb-size fresh ginger, grated

2 garlic cloves, minced

1 red bell pepper, cut into thin stripes

4 scallions cut into 1-inch pieces on the bias

2 heads Bok Choy, cut ribs and leaves crosswise into 1/4-to-1/2-inch slices.

1/4-cup dry roasted peanuts

DIRECTIONS:

1.   Cook udon according to package directions, drain.

2.   Set aside.

3.   In a bowl stir together soy sauce, fish sauce, honey, oyster sauce, tamarind sauce, vinegar, and cornstarch and sesame oil.

4.   Set aside.

5.   In a wok add oil over medium-high heat, when sizzling.

6.   Stir fry the garlic and ginger, for 1 minute.

7.   Add pepper and green onions, stir-fry 2 minutes.

8.   Remove vegetables.

9.   Add Bok Choy and stir-fry about 3-4 minutes.

10.                Remove Bok-Choy.

11.                Add tofu and stir-fry for 4 minutes, push tofu from the center of the wok to the sides.

12.                Stir soy sauce mixture; add to the center of the wok.

13.                Cook and stir until slightly thickened.

14.                Add drained noodles; stir all the ingredients with the sauce.

15.                Top with dry-roasted peanuts.

ENJOY DAN:                   BON-JALAPENO