Saucy Stir Fry Noodles
Ingredients
- 2 servings noodles, cooked, drained and rinsed
- 1/2 of a 15 oz. package tofu, drained, pressed and diced into 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, whisked together
Preparation
Whisk together the sauce ingredients in a bowl.
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.
Flip the cubes and cook for a few more minutes.
Generously sprinkle with garlic powder.
Add the chopped carrots and red cabbage, push them to the side, and add the sauce.
Let the sauce bubble for a minute or so until it thickens.
Add the cooked noodles to the sauce and gently toss.
Serve and top with sesame seeds, chopped cilantro, and red chili flakes if desired.
Notes
This dish is perfect for an easy and comforting meal.
You can vary the vegetables and noodle types to your preference.
Consider adding chickpeas or other proteins for variety.
