Spicy Garlic Wok Noodles

Difficulty: Easy
Grade: 8
Duration: 30 minutes
Number of people: 3

Ingredients
TOFU
1 Tbsp (15 mL) vegetable oil
11.4 oz (325 g) firm tofu , pressed, cut into 1 cm cubes
1 Tbsp (15 mL) ketjap manis
REST
½ Tbsp (7 mL) sesame oil
3 medium shallots, minced
5 cloves garlic, minced
1 small broccoli, cut into bite-sized florets
6.5 oz (185 g) quick-cooking ramen noodles
1 red bell pepper, minced
1 cup (149 g) cherry tomatoes
2 Tbsp (30 mL) dark soy sauce
2 Tbsp (30 mL) sambal oelek , or less for less spice

1. To a large pan on high heat, add the oil. When hot, add the tofu cubes. Stir every few minutes to ensure the tofu cooks evenly on all sides, but careful to not over-stir as this can cause the tofu to crumble. When lightly golden on all sides, add the ketjap, toss to coat, and remove from the heat.
2. To a large pot or wok on medium-high heat, add the sesame oil, shallots, garlic, and broccoli and cook for about 6 minutes.
3. To a large heat-proof bowl or pot, add the ramen noodles and pour boiling water over top. Cover and let sit to soften for 4 - 5 minutes. We ideally want to drain when the noodles are 2 minutes away from being al dente. If using noodles that are not quick-cooking, simply cook according to the package instructions, and drain 2 minutes before they are fully cooked. Run the noodles under cold water.
4. Add the drained noodles to the large pot containing the broccoli and shallot mixture. Also add in the bell pepper, cherry tomatoes, soy sauce, and sambal. Toss everything to coat, and continue to cook until the noodles are fully cooked and everything is heated through.

source: https://www.pickuplimes.com/recipe/spicy-garlic-wok-noodles-213

#noodles