Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bok Choy | 1 cup (70g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb. fresh Chinese lo mein noodles
- 3 Tbs. vegetable oil, or more as needed
- 1 Tbs. minced garlic
- 1 Tbs. minced fresh ginger
- 1 lb. tofu, drained and cubed
- 1 bunch scallions, cut into 1/2-inch lengths
- 1 bunch watercress, rinsed
- 1 1/2 lbs. bok choy, rinsed, ends thinly sliced on diagonal
- 1 cup loosely packed fresh coriander leaves, as garnish
- Dressing
- 1/3 cup soy sauce
- 3 Tbs. vegetable oil
- 2 to 3 Tbs. granulated sugar, or to taste
- 1 1/2 Tbs. sesame oil
- Juice of 1/2 large orange
- Grated zest from 1 whole orange
- 1 tsp. minced garlic
- =
Directions
1. Bring pot of water to a boil over medium-high heat and when at a rolling boil, add fresh noodles. Cook for about 3 minutes, drain in colander and rinse well under cold water. Set aside to continue draining.
2. Heat oil in wok over medium-high heat and stir-fry garlic and ginger until golden, about 2 minutes. Remove from wok and set aside.
3. Add tofu, adding more oil as necessary, and stir-fry for 3 to 4 minutes, or until it turns golden. Remove from wok.
4. Add scallions and stir-fry for 2 minutes. Add bok choy, adding more oil if necessary, and stir-fry for 2 minutes, or until tender; add watercress and stir-fry for 2 minutes. Return garlic, ginger and tofu to wok and stir-fry 1 minute more. Remove from heat.
5. To make dressing, combine all ingredients in small bowl and mix well.
6. Place noodles in large serving bowl and toss with half of dressing. Add tofu and vegetables and toss with remaining dressing. Garnish with fresh coriander leaves and serve