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 (recipe on highlights, look for the ‘stir fry sauce’ button??)⠀
- a drizzle of toasted sesame oil⠀
- oil for cooking ⠀
- for garnish - chopped scallions/green onions and toasted sesame seeds, a drizzle of chili oil with sediment⠀
Preparation
In a preheated non-stick frypan/pot with 1 tablespoon oil, sauté shallots until translucent, then add ginger and continue to cook until ginger turns slightly brown.⠀
Add in the vegetable broth and bring the mixture to a rolling boil.⠀
Then, add the pan-fried tofu, soy sauce, stir-fry sauce, and toasted sesame oil. Let the sauce simmer for a few seconds until slightly reduced. Turn off the heat.⠀
Add drained cooked noodles, vegetables and toss all ingredients together until all incorporated.⠀
Garnish with chopped green onions, toasted sesame seeds, and a drizzle of chili oil with sediment before serving.⠀