This is the fridge dump of noodles. It is perfect for when you’re hungry, tired, and just want something satisfying with whatever veggies you happen to have leftover. Regardless of what veggies I use, I always like to use an egg and some tofu in this recipe, but by no means do you have to for it to be good.
Ingredients:
For the sauce-
- 1/4 cup soy sauce
- 2 tablespoons vegetarian oyster sauce. You can get it here.
- 1 tablespoon chili garlic sauce. I use this one , but its also available at most grocery stores and target.
- 2 teaspoons sugar
For the noodles-
- 1 egg
- rice noodles (dry or fresh, it doesn’t matter. Just cook the dried ones according to the packet directions)
- veggies (I used broccoli, green onions, red bell pepper, and a jalepeno)
- 1 block extra firm tofu
- 3 cloves chopped garlic
- 1/2 tablespoon chopped ginger
Directions:
- Prepare all of your ingredients and set them aside because the cooking process goes very quickly- chop the veggies, cook the noodles, mix all the sauce ingredients together in a bowl.
- Press the tofu in between some paper towels and dry it off as much as possible. Then cut into cubes and cook in a non stick pan with a little vegetable oil until all the sides are browned. Set aside.
- Using a non stick pan with high sides, heat up some vegetable oil and throw in the ginger and garlic. Cook for a minute until you can really smell them.
- Add in the veggies and cook those for another minute.
- Create a space in between the veggies and crack in the egg.
- As soon as the white part of the egg even starts to cook, break up the egg with your spoon or tongs.
- Throw in the noodles on top of the egg and mix quickly.
- Add in the sauce and tofu, and mix really well. Let the entire mixture cook and heat through while you toss it.
- If the mixture looks a little dry, just add in some water.
- Enjoy!
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