Spicy Garlic Wok Noodles
These vibrant vegan wok noodles feature crispy seasoned tofu and a colorful medley of fresh vegetables. Tossed in a bold, spicy garlic sauce with Indonesian-inspired kecap manis, this flexible stir-fry is a quick and satisfying meal that can be easily customized with your favorite seasonal greens.
Instructions
- 1
Heat oil (1 tbsp) in a large pan. Cook firm tofu (11.464 oz) until golden. Add kecap manis (1 tbsp), toss to coat, and set aside.
- 2
Heat oil (0.5 tbsp) in a wok. Sauté shallot (3), garlic cloves (5 clove), and broccoli (1) for 6 minutes.
- 3
Cook instant ramen (6.526 oz) according to package instructions, draining when just before al dente. Rinse with cold water.
- 4
Add noodles to the wok with broccoli. Mix in tofu, red bell pepper (1), cherry tomatoes (1 cup), dark soy sauce (2 tbsp), sambal oelek (2 tbsp), and toasted sesame oil (1 tsp).
- 5
Toss well and heat until noodles are fully cooked. Garnish with [spring onions] and [toasted sesame seeds].
Nutrition Facts
Per portion