Saucy Stir Fry Noodles
Ingredients
- 2 servings noodles, cooked, drained and rinsed
- 1/2 of a 15 oz. package tofu, drained, pressed to remove water, and diced in small cubes
- Oil for cooking
- Garlic powder for cooking
- 1/3 cup edamame
- 1/2 cup finely shredded red cabbage
- 2 carrots, shredded or very finely chopped
- Sesame seeds for serving
- Cilantro for serving
- Red chili flakes for serving
Sauce
- 1/4 cup vegetable broth
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon ginger paste or 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 teaspoons soy sauce
- 1 teaspoon sriracha or chili garlic sauce
- 1 teaspoon cornstarch and 2 teaspoons oil
Preparation
Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles.
In a large pan, add the tofu cubes and a bit of sesame oil or other oil.
Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder.
Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens.
Then add the cooked noodles to the sauce. Gently toss.
Serve and top with sesame seeds, chopped cilantro and chili flakes if desired.
