Here's something really pretty, really tastey, and really easy. In other words, I could eat this every week and still be happy. I got some pine nuts for Christmas, (I know, I'm weird), and this is how I broke the pakcage open. Oh my gosh, this was so good. The pine nuts and sun flower seeds, neither of which I had eaten in a stir fyr before, were absolutely fabulous. Although the ration of noodles to veggies was higher than I would normally do, this has got ot be one of my favourite stir fries that I have made in a long time. The leftovers were good, too, which was a huge plus.
Mix together the sugar through the sea salt in a bowl. Set aside.
Heat a bit of water in a wok over high heat, and then add the onion. After a minute add in the carrots, and then cook for another 5 to 6 minutes. Add in the bok choy and cook until almost tender. Add the tofu, sauce, and noodles. Keep stirring until combined. Serve topped with sesame seeds, pine nuts, and sunflower seeds.