1 (8 oz) packages udon noodles, rinsed and drained
2 tbs olive oil
3 cloves garlic, thinly sliced
1 tsp minced fresh ginger
1/8 tsp red pepper flakes
1 medium carrot, cut into matchsticks (1/2 cup)
1 (8 oz) package Asian-flavored baked tofu, cut into matchsticks
1 medium head bok choy, cut into 1-inch pieces (3 cups)
2 tsp low-sodium soy sauce
2 tbs lemon juice
1. Cook udon noodles according to package directions. Drain.
2. Heat oil, garlic, ginger, and red pepper flakes in skillet or wok 1 minute over medium heat. Add carrot, and stir-fry 2 minutes. Add tofu, and stir-fry 1 minute. Add bok choy, and stir-fry 5 minutes, or until greens wilt. Fold in udon noodles and soy sauce, and cook 3 minutes. Sprinkle with lemon juice.
From Vegetarian Times