I love Asian food. Spicy noodles in a bowl with tofu and vegetables is one of my favorite meals. I usually head out to pick up some pad thai when I'm in the mood for noodles, but this week I decided to make my own.
I wend with Spicy Malaysian Style Stir-Fried Noodles from my new Cooking Light Vegetarian cookbook. My grocery store didn't have baby bok choy, so I went with regular bok choy. I also had to sub hoisin sauce for sweet bean sauce.
It was delicious. I even liked it cold the next day as lunch. I'll be making it again, and using sriracha to kick it up for leftovers.
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