Spicy Dandan Noodles

Ingredients

  • 3 servings noodles of your choice, cooked based on package's instructions⁣
  • 16oz firm tofu, pressed & mashed⁣
  • 1 teaspoon ginger, finely minced⁣
  • 4 tablespoons SuiMiYaCai (pickled mustard greens)⁣
  • 1 tablespoon tamari/light soy sauce⁣
  • 2 teaspoons dark soy sauce⁣
  • 1/2 teaspoon five-spice powder⁣
  • oil for cooking⁣

Preparation

  1. Sauce ingredients Mix together 3 tablespoons tamari/low sodium soy sauce, 2 tablespoons sesame paste (not tahini), 2 tablespoons chili oil with sediment (store-bought or see recipe on highlights), 1/2 tablespoon black vinegar (optional), 1 teaspoon maple syrup/sugar with 1/4 cup of hot water until well combined. ⁣Other ingredients favorite greens - blanched (used 3 cups of Yuchoy or replace with bok choy), crispy garlic oil (optional), toasted sesame seeds⁣

  2. Blanch veggies & cook noodles based on package's instructions, then set aside.⁣

  3. In a heated non-stick pan with no oil, dry mashed tofu for 1min by stirring continuously, then add 2 teaspoons of oil & continue to cook until tofu turns golden brown.⁣

  4. Push tofu to the side of the pan, add a drizzle of oil & saute ginger until fragrant.⁣

  5. Then, add SuiMiYaCai, soy sauce, dark soy sauce, five-spice powder & continue to cook until sauce is reduced.⁣

  6. Add in blanched greens, cooked noodles, garlic oil (if using), sprinkle of sesame seeds, sauce & toss everything until well combined. Served warm.⁣

  7. Crispy garlic oil Mince 3 cloves of garlic & place them in a microwave-safe bowl. Add enough oil to cover the garlic & microwave for 1-2 minutes, garlic will turn crispy after it's cooled down.⁣

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