Wheat Noodles with Lemon, Egg and Tofu

• Fresh wheat noodles
• 1 garlic clove, chopped
• 1/2 a carrot, sliced finely
• 3 or 4 green onions, sliced
• 2/3 C. spinach, chopped finely
• 1 egg (optional)
• 1/2 C. crumbled tofu
• Juice of one lemon
• Soy sauce to taste
• Olive oil

Boil noodles in salted water until done.

Meanwhile, cook egg in non-stick pan until just done. Remove from pan.

Add a little olive oil. Saute garlic and green onions. Add carrots. After 4 minutes, add spinach. Add tofu and return egg to pan. Cut up with spatula. Add the juice of half the lemon and a little soy sauce.

Drain noodles and add to pan with vegetables and tofu. Squeeze other half of lemon over the noodles and add a little more soy sauce. Saute together until there is little liquid left in the pan.

Serve.

(Note: you can use other veggies in the sauce - like brocolli, leeks, onions, tomatoes, etc.)