About the Dish

4 ounces Lo Mein Noodles
1 ounce Ginger
1 Edward & Sons Not Chick'n Bouillon Cube
1 tablespoon Sesame Oil
8 ounces Tofu
7 ounces Baby Bok Choy
3 ounces Green Onion
1 packet Tamari
3 ounces Carrot
1 1/2 ounces Radish
1 ounce Anson Mills Benne Seed
Per Serving
Calories 540
Total Fat 23 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 770 mg
Total Carbohydrates 57 g
Dietary Fiber 8 g
Sugar 6 g
Protein 24 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Pomegranate Cider

We really love Asian-inspired dishes with a tart cider. For this noodle bowl featuring sesame and ginger, we suggest adding a pomegranate flavor. Try Atlanta Hard Cider's Pomegranate Cider—this tangy cider is the best of both worlds; sweet and tart with a smooth pomegranate finish.

Atlanta Hard Cider Pomegranate Cider, Atlanta, Georgia

Verdejo - Rueda, Spain

Verdejos are laden with citrus and tropical notes that bounce off the sesame-ginger flavors very well. The crisp and elegant nature does not overwhelm the vegetables, and complements the delicate texture of tofu.

Martinsancho Verdejo, Rueda, Spain

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1/2 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
2
MISE EN PLACE • Cut tofu into 1/2-inch dice. • Cut bok choy into bite-size pieces, keeping white and green parts separate. • Trim and thinly slice radishes. Cut into matchstick. • Chop green onion, keeping white and green parts separate. • Slice ginger (no need to peel). • Shred carrot on a grater.
3
• When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, about 6 minutes. • Drain noodles. Return to pot.
4
• Place a small saucepan over medium-high heat. Add ginger, bouillon and 2 cups water. • When liquid boils, reduce heat. Simmer 5 minutes.
5
While broth cooks: • Place a sauté pan over medium heat. Add 1 tablespoon sesame oil. When oil is hot, add tofu and bok choy stems. Cook without disturbing until tofu begins to brown on bottom, 1-2 minutes. • Add onion white and 1 packet tamari. Cook, stirring, until bok choy is tender, 2-3 minutes.
6
Add carrot, bok choy leaves and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until leaves are wilted, 1-2 minutes.
7
• Divide noodles, tofu and vegetables between 2 bowls. • Discard ginger slices from broth. • Pour broth over each bowl. Top with radish, onion greens and sesame seeds. • Taste and adjust seasoning as desired with sesame oil and tamari. Enjoy!

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