Saucy Stir Fry Noodles 🍜
Is there a better way to celebrate the end of the week than with some delicious (and quick!) comfort food? It doesn’t get much better in my book although a good nap and some cozy movies are solid runners up 🎊🎉
I’m usually making some version of these noodles most weeks (switching up the veggies, noodle type and throwing in some chickpeas if I don’t want tofu). This kind of dish is perfect for an easy yet decadent feeling meal and you can really go wild with the veggies (I know, veggies are super wild!). Me and my kiddo love these and we have fun enjoying the dish together. I hope you give them a try too!
Makes 2 servings:
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 and garlic powder for cooking
1/3 cup edamame
1/2 cup finely shredded red cabbage
2 carrots shredded or very finely chopped
Sesame seeds, cilantro and red chili flakes for serving
1/4 cup vegetable broth
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp ginger paste or 1/2 tsp ground ginger
1/4 tsp garlic powder
2 tsp soy sauce
1 tsp sriracha or chili garlic sauce
1 tsp cornstarch + 2 tsp oil whisked together
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.