Ingredients

• 1 teaspoon olive oil
• 4 cloves garlic, minced
• 1/2 cup snow peas, sliced
• 1/2 cup thinly sliced Napa cabbage
• 1 carrot, grated
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1/2 red bell pepper, julienned
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons cold water
• 2 teaspoons cornstarch
• Dash of red pepper
• 1/2 pound firm tofu, cut into 1-inch cubes, Sauteed with Herbes de Provence
• 6 to 8 ounces cooked soba or Ramen noodles

Instructions

1. In a large non-stick skillet, heat oil, add garlic then vegetables and cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To cold water, add cornstarch and make a paste. Stir cornstarch mixture into vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve.