Ginger Shallot Tossed Noodles
Ingredients
- 2 servings noodles of choice
- 2 servings veggies, blanched (used homegrown bok choy)
- 4oz pan-fried tofu sticks (used firm tofu)
- 2-3 slices ginger (chopped or as-is)
- 1 small shallot (finely chopped)
- 1/4 cup [60ml] vegetable broth
- 1 tablespoon soy sauce
- 1/2 tablespoon stir fry sauce
- a drizzle of toasted sesame oil
- oil for cooking
- chopped scallions/green onions and toasted sesame seeds for garnish
- a drizzle of chili oil with sediment for garnish
Preparation
Pan-fry the tofu in a bit of oil until golden brown.
Blanch the vegetables and cook the noodles according to package instructions.
In a preheated non-stick frypan or pot with 1 tablespoon oil, sauté the shallots until translucent, then add the ginger and continue to cook until ginger turns slightly brown.
Add the vegetable broth and bring the mixture to a rolling boil.
Add the pan-fried tofu, soy sauce, stir-fry sauce, and toasted sesame oil, then let the sauce simmer for a few seconds until slightly reduced and turn off the heat.
Add the drained cooked noodles and vegetables, and toss all ingredients together until well incorporated.
Garnish with chopped green onions, toasted sesame seeds, and a drizzle of chili oil with sediment before serving.