Name: Spicy Garlic Wok Noodles
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 tbsp vegetable oil; 11.464 oz firm tofu (, pressed, cut into 1 cm cubes); 1 tbsp ketjap manis; 0.5 tbsp vegetable oil; 3 null shallots (, minced); 5 null garlic cloves (, minced); 1 null broccoli (, cut into bite-size florets); 6.526 oz instant ramen; 1 null red bell pepper (, minced); 1 cup cherry tomatoes; 2 tbsp dark soy sauce; 2 tbsp sambal oelek (, or less for less spice); 1 tsp toasted sesame oil; null null green onions (sliced); null null toasted sesame seeds

Instructions

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1

Heat the vegetable oil (1 tbsp) in a non-stick large pan over high heat. Cook the firm tofu (11.464 oz) until golden on all sides, stirring occasionally. When lightly golden, add the ketjap manis (1 tbsp), toss to coat, and remove from the heat.
2

Heat the vegetable oil (0.5 tbsp) in a sauté pan or wok over medium-high heat. Cook the shallots (3), cloves (5 garlic), and broccoli (1 small) for 6 minutes.
3

Cook the instant ramen (6.526 oz) according to the package instructions. Ideally, drain when the noodles are 2 minutes away from being al dente. Run the noodles under cold water.
4

Add the drained instant ramen (6.526 oz) to the pan with the broccoli (1 small). Also add in the firm tofu (11.464 oz), bell pepper (1 red), cherry tomatoes (1 cup), dark soy sauce (2 tbsp), sambal oelek (2 tbsp), and toasted sesame oil (1 tsp). Toss to coat, and heat until the noodles are fully cooked.
5

Serve in your favourite bowls, top with desired garnish like [sliced green onion] and [toasted sesame seeds], and enjoy!