^[1]This Indonesian-style noodle dish, embellished with sprouts, baked tofu, and peanuts, is a great choice when you long for something slightly exotic yet easy to prepare.

Serves: 4 to 6

• 12 ounces udon or soba noodles
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons light brown sugar
• 1/2 teaspoon dried hot red pepper flakes
• 1 tablespoon olive or peanut oil
• 3 to 4 cloves garlic
• 8 ounces fresh bean sprouts
• 6 to 8 scallions, sliced
• 1 to 2 teaspoons grated fresh ginger
• 8 ounces extra-firm tofu or baked tofu, diced
• Chopped peanuts for garnish, optional

Cook the noodles in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, stir the soy sauce and brown sugar together in a small bowl and set aside.

Heat the oil in a wok or stir-fry pan. Add the garlic and sauté over low heat, stirring, for 2 minutes, or until lightly golden. Add the bean sprouts, scallions, and ginger. Raise the heat to medium-high and stir-fry just until the sprouts are slightly wilted, about 3 to 4 minutes.

Add the cooked, drained noodles and the tofu to the wok along with 3 tablespoons of the soy sauce mixture. Stir-fry another 4 to 5 minutes, or until the mixture is well heated through.

Serve at once, passing around the extra soy sauce mixture to anyone who wants more, as well as the optional chopped peanuts.

• Here are more recipes using Asian noodles. ^[2]