Mushroom and Noodle Stir-Fry

Ingredients

• 8 ounces Japanese curly noodles or instant ramen
• 3/4 cup veggie stock
  
• 3 tablespoons soy sauce
• 1 tablespoon Shaoxing or dry sherry
• 2 teaspoons Asian sesame oil
• 1/2 teaspoon crushed red pepper
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water
• 3 tablespoons vegetable oil
• 3 large garlic cloves, thinly sliced
• 2 large eggs, beaten
• 1 package firm tofu
  
• Kosher salt and freshly ground pepper
• 10 ounces shiitake mushrooms, stemmed and thinly sliced
• 2 heads baby bok choy, sliced crosswise 1/4 inch thick

Directions

1. Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
2. In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the tofu with salt and pepper. Add the tofu to the skillet and stir-fry over moderately high heat until browned, about 3 minutes. Transfer the tofu to the plate with the garlic and egg.
3. In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, tofu and any accumulated juices and cook, tossing until heated through, 1 minute. Transfer to bowls and serve.

Source