FETTUCCINE ORIENTAL

1 pkg. Michelle’s Garlic Parsley Fettuccine Pasta
½ Tbsp. olive oil
2 Tbsp. finely sliced ginger
½ C. sliced onions
1 block Nigari firm tofu, sliced and baked (optional)
1 C. sliced green and red bell peppers
3 C. blanched broccoli flowerets
1 C. sliced shitake mushrooms
2 Tbsp. soy sauce
1 Tbsp. mock chicken broth (dissolved in ½ C. water)
Salt to taste
1 tsp. sesame oil
1 Tbsp. sesame seeds

1. Cook Pasta according to directions.
2. In a large skillet or wok, heat the olive oil on medium heat.
3. Add ginger, onion, sesame seeds and mushrooms.
4. When onion turns translucent, add bell peppers, soy sauce and salt if desired. Pour in the mock chicken broth and mix well.
5. Add the pasta and mix well. Then add the sesame oil.
6. Add the broccoli and tofu and mix gently.
7. Serve warm.