Description
A quick and flavorful dish featuring garlic, soy sauce, and a hint of spice, perfect for busy weeknights.
Ingredients
- 200 grams Asian noodles (udon or ramen)
- 4 cloves fresh garlic (minced)
- 60 ml soy sauce (low-sodium recommended)
- 15 ml rice vinegar
- 1 tablespoon Korean chilli powder (or red pepper flakes)
- 120 ml vegetable broth
- 100 grams tofu (cubed)
- 100 grams vegetables (bell peppers or snap peas) (optional)
Instructions
- Boil water in a pot, add the Asian noodles and cook according to package instructions. Drain and set aside.
- In a large pan, heat vegetable oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the cubed tofu to the pan and cook for 3-4 minutes until golden.
- In a bowl, mix soy sauce, rice vinegar, and Korean chilli powder. Pour this mixture into the pan with tofu and garlic.
- Pour in the vegetable broth and bring to a gentle simmer.
- Add the cooked noodles to the pan and toss until well-coated in sauce. Cook for an additional 2-3 minutes.
- If desired, toss in the vegetables just before serving to keep them crisp.
- Serve hot in bowls and enjoy!
Notes
Adjust the spice level by adding more or less chilli powder. You can use any vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian