Bring pot of water to a boil over medium-high heat and when at a rolling boil, add fresh noodles. Cook for about 3 minutes (or 8 when using dried noodles), drain in colander and rinse well under cold water. Set aside to continue draining.
Heat oil in wok over medium-high heat and stir-fry garlic and ginger until golden, about 2 minutes. Remove from wok and set aside.
Add tofu, adding more oil as necessary and stir-fry until it turns golden, about 3 to 4 minutes. Remove from wok.
Add scallions and stir-fry for 2 minutes.
Add bok choy, adding more oil if necessary, and stir-fry for 2 minutes, or until tender; add watercress and stir-fry for 2 minutes.
Return garlic, ginger and tofu to wok and stir-fry 1 minutes more. Remove from heat.
To make dressing, combine all ingredients in small bowl and mix well.
Place noodles in large serving bowl and toss with half of dressing. Add tofu and vegetables and toss with remaining dressing. Garnish with fresh coriander leaves and serve.
6 servings per recipe
Serving size 1 serving
Amount per serving Calories360
% Daily Value*
Total Fat 21g
Saturated Fat 14g
Total Carbohydrate 33g
Dietary Fiber 4g
Includes Added Sugars
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.