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1
In a non-stick pan heat 1 teaspoon oil on medium heat. Once the oil is hot add the tofu and ensure you spread it evenly. Flip and cook on both sides until light golden brown.
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2
Mix together hoisin sauce, chili garlic sauce, soy sauce, rice wine vinegar, sesame oil, Chinese 5 spice powder, vegetable stock and salt. Set aside.
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3
Cook noodles as instructed on the package. Drain and immediately wash with cold water. Sprinkle a few drops of sesame oil or any regular oil and coat the noodles well. Keep aside.
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4
Wash the baby Bok Choy thoroughly, remove the stem and cut into four long pieces vertically.
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5
Heat 2 tablespoon oil in a wok on high heat. Add the ginger and garlic, saute for 30 seconds. Now add onion and jalapeno, saute for couple of minutes until it turns translucent.
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6
Throw in the mushrooms and bok choy, saute for a minute then add the sauce and mix well. Let the sauce reduce a little and then add pan fried tofu, stir fry for 30 seconds. Sprinkle red chili flakes [if you are using] and black pepper.
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7
Lastly add noodles, I always sprinkle a little water and then seperate the noodles so that there are not sticky. Saute until noodles are coated well with sauce.
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8
Check for seasoning. Serve hot!
