Ginger Vegetables with Green Tea Soba Noodles

At the same time that I made the previous recipe, I made this one that I got from Donna Hay's latest magazine. I changed it slightly, not having the 750 g of bok choy that it asked for, though I think that it would work with Chinese broccoli or any leafy vegetable. This was quite delicious tasting and fairly easy to make.

Ginger Vegetables and Green Tea Soba Noodles
Adapted from a recipe from Donna Hay Magazine
100 g dried green tea soba noodles
1 tsp vegetable oil
1 clove garlic, crushed
2 tsp finely grated ginger
100 g shitake mushrooms, sliced
300 g green beans
1/2 cup chicken stock or water
1 Tbsp oyster sauce
1 Tbsp soy sauce
300 g firm tofu, chopped
2 green onions, sliced (as garnish) (optional)

Place the noodles in a medium saucepan of boiling water and cook for 5-6 minutes. Drain and set aside.

Heat a large non-stick wok over high heat. Add the oil, garlic and ginger and stir-fry for 1 minute. Stir in the mushrooms and cook for a further 2-3 minutes, until the mushrooms are tender. Add the noodles, bok choy, stock, oyster sauce and soy sauce and cook for 1-2 minutes, until the bok choy is tender. Stir in the tofu.