Continuing with my Whole Foods rant for tonight, I found a new favorite meal and I can only find these noodles at Whole Foods. I have made this several times in the last month, once with sauteed veggies, once with tofu and veggies and once with chicken and veggies. I love the flavor of these noodles with an asian sauce and they are super easy and fast. They need only cook in boiling water for one minute.
So here is my basic recipe.
- Chopped Veggies (any veggie will do really) but I think broccoli, carrot, red/yellow pepper, onions, and mushrooms would be my go to ones. Chop everything small so that they cook quickly.
- Tofu or chicken or other protein (optional)
- Edaname (optional)
- 1 package of noodles as shown above
Ingredients for sauce:
- 2 tbl soy sauce
- 2 tbl rice wine vinegar
- 1 tbl sesame oil
- 1 tbl honey
- 1 tsp hot chili sauce
- 3 green onions chopped
- chopped cilantro
- If using tofu or chicken or other protein, heat a pan with olive oil to brown the tofu or cook the chicken. You’ll want to cook this item first.
- Heat a large pan with olive oil. Saute all the veggies until soft but not mushy.
- Follow the directions for the noodles on the package (1 minute in boiling water).
- Mix all ingredients for sauce in a small bowl.
- Once the veggies and noodles are done, combine them all into one pan, add the sauce and mix all together.
I can’t wait to try to duplicate this breakfast I had in San Diego at the Adams Avenue Grill. Here is the description from the menu: “Soy sauce, sesame oil, and white pepper marinates tofu blocks scrambled with pure egg whites, green and red onions, carrots, parsley, and roasted sesame seed, then drizzled with our house-made teriyaki glaze and a sprinkling of melted jalapeno cheese, served on two slices of toasted multi grain bread.” It was delicious and oh so healthy served alongside a green salad and fresh fruit! I hope to add my recipe for it soon!
Emily and I made this together one of the last nights that she was home this summer. It was a joint effort to make a yummy vegetarian dish that everyone would love. It turned out great, thanks to the internet. Emily looked up how to make tofu crispy just like the Thai restaurants do. I looked up a good asian stir fry sauce and found one adapted from Martin Yan (Yan Can Cook). Can’t beat that. This recipe is labor intensive so it’s nice to have two people prepare it if you can.
- Cube of tofu firm cut into 1 inch cubes.
- Veggies - really your choice here. I used everything but the kitchen sink. Make sure to cut all veggies about the same size for even cooking. I used onions, red pepper, broccoli, carrots, pea pods, mushrooms and bok choy.
- Asian noodles in the refrigerator section
- Yan Can Cook sauce, see website below for recipe
- Tofu: One person can cook the tofu in batches while the other person is making the sauce and the stir frying the veggies. The secret to the tofu is to brown both sides and don’t move the tofu around, just let it sit for several minutes on each side in the oil. Drain on paper towels.
- Veggies: Heat oil and add the veggies, some take longer than others so start with onion and go from there. Eventually all veggies should be in the pan together cooking on a high heat, stirring constantly.
- Sauce: Cook sauce as directed below.
- Noodles: Follow directions on noodles
- Everything: Once all is done, mix everything together in the pan with the veggies.