20-minute Ginger Tossed Noodles

What is your favorite way to cook your noodles? Mine is always an easy tossed noodle dish in a simple sauce. This recipe is easily customizable and works with dried or fresh noodles. I hope you give this dish a try.

📝 Ingredients

• 2 servings noodles of choice
• 1 teaspoon ginger
• 3 tablespoon chopped carrot
• 4 oz firm tofu (mashed)
• 1/4 cup chopped cabbage
• oil for cooking
• a handful of chopped cilantro
• 1/2 cup vegetable stock
• 2 tablespoons soy sauce
• 2 tablespoons vegan 'oyster' sauce
• 1 teaspoon dark soy sauce
• white pepper
• a drizzle of toasted sesame oil

👨‍🍳 Instructions

1. 1To prepare the fried cabbage bits, add ½ cup of oil into a tall pot. Once the oil is heated through, fry chopped cabbage until they turn slightly brown. Sieve out and set aside until ready to use.
2. 2Bring a pot fill with water to boil. Add a drizzle of oil and cook the noodles as directed.
3. 3Using a large sieve, remove the noodles and rinse with cold water, then drain and set aside.
4. 4Heat a large pan and add 1 tablespoon of oil. Sauté ginger until aromatic and add the carrot.
5. 5Continue to sauté for another minute or so. Add the tofu and sauté until they turn golden brown and dry. Add the vegetable stock and cooked noodles.
6. 6Season with soy sauce, dark soy sauce, vegan oyster sauce, white pepper, and toasted sesame oil.
7. 7Using a pair of tongs or chopsticks, toss all the ingredients together until the noodles are coated with sauce.
8. 8Fold in the chopped cilantro and fried cabbage bits. Serve warm.