A flavorful and filling dish is great for a quick week-night meal. It’s healthy and nutritious enough as well.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
22 minIngredients
firm, slice into strips, cooked in pan with a bit oil until all sides are browned and crusted
Directions
Bring a pot of water to a boil, and cook the soba noodles for about 10 minutes or until reach desired consistency.
Drain and toss with ½ teaspoon each sesame oil and hot chili pepper oil. Set aside.
Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.
Add in mushrooms, stirring often, and cook for about 4 minutes until some of the water has been evaporated.
Stir in carrots and cooked tofu strips, and cook for about 3 minutes, until veggies become tender but still crispy.
Whisk together all the sauce ingredients in a bowl until well combined.
Add the noodles into the pan, and pour the sauce over.
Toss until well mixed, and cook for another 2 minutes, until heated through.
Divide among serving plates, sprinkle with scallions and top.
Serve warm.
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