Japanese Noodles With Asian Greens & Tofu

Ingredients

• 1/4 cup soy sauce                      
• 2 tablespoons honey         
• 2 tablespoons sesame oil   
• 2 teaspoons cornstarch      
• 8 green onions, chopped    
• 2 large garlic cloves, minced      
• 1 12-ounce package udon noodles (or linguine, freshly cooked)       
•  1 12-ounce package tofu, cut into 1/2-inch pieces, drained 
• 1 lb (approx.) bok choy, bottom third discarded, sliced       
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons balsamic vinegar

Directions                                   

Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add greens and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper. (Mushrooms, carrots, cabbage etc. would be nice additions to this meal.)