Recipe for Asian Noodles with Tofu and Vegetables 
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Yield:
1
Ingredients:
Amount Ingredient
8 oz angel hair pasta
2 tbl peanut or vegetable oil
2 tsp sesame oil, optional
4 x cloves garlic, minced
1 x piece (1 inch) ginger root, minced
6 x green onions, chopped
1 x green bell pepper, chopped
1 bag (16 ounces) frozen vegetable mix with broccoli, carrots and cauliflower
1 lb firm tofu, drained, cut into 1 inch cubes
2 tbl soy sauce, plus more for serving
1/2 cup chopped cilantro
1/4 cup minced fresh basil or 2 teaspoons dried, optional
Instructions:
Instructions: 1. Heat stockpot of salted water to boiling. Meanwhile, heat oils in large skillet over medium heat. Add garlic and ginger to pan; cook until fragrant, about 2 minutes. Add onions and bell pepper, cook until soft, about 4 minutes.

Lower heat.

2. Add pasta to boiling water. Meanwhile, add tofu and soy sauce to skillet.

Add frozen vegetables to stockpot with pasta 1 minute before pasta is done; cook 1 minute. Drain pasta and vegetables; add to skillet. Stir to combine. Season to taste with pepper. Divide among four bowls; top with basil and cilantro. Serve with additional soy sauce.

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