Hy-Vee Recipes and Ideas

Directions

1. Step1
   Place tofu in a large resealable plastic bag. Add 1/4 cup sesame oil, soy sauce, 1 tablespoon chili garlic sauce, green onions, and 2 cloves garlic, minced, to resealable plastic bag; seal. Turn to coat. Marinate in the refrigerator for at least 30 minutes or up to 24 hours, turning bag occasionally.
2. Step2
   Heat remaining 1 tablespoon sesame oil in same skillet over medium-high heat. Drain tofu; discard marinade. Cook and stir tofu in hot oil until lightly crisp.
3. Step3
   Combine broth; water; ginger; remaining garlic, crushed; and remaining 1 tablespoon chili garlic sauce in a large saucepan. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove ginger and garlic; discard. Add ramen noodles to saucepan; reserve seasoning for another use. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes or until noodles are tender. Drain noodles over a large bowl to reserve cooking liquid.
4. Step4
   Cook bok choy in a small amount of water in a large nonstick skillet over medium-low heat for 5 minutes or until tender. Transfer bok choy to a platter using a slotted spoon; cover and keep warm. Wipe out skillet.
5. Step5
   Divide noodles among four serving bowls. Add tofu, bok choy, carrots, egg halves and radishes. Add cooking liquid to each bowl. If desired, garnish with cilantro and sesame seeds.