Tofu and Noodles

This recipe is a slight variation of one my mom made when I was growing up. See, I even alter my mother's recipes! The original used steak instead of tofu, had 2 more packages of noodles, no garlic, and no added seasoning. It was good and I loved it as a kid to the point that my mom once made a double batch for me to share with my classmates when I did a presentation about Japan. All the kids gobbled it up, too! Instead of the tofu you can use steak cut into small strips or diced chicken or even diced shrimp. You can also change it up by using a 16 oz bag of frozen stir fry veggies if you'd prefer. The recipe is very flexible! It's far from gourmet (what could be with ramen noodles as a main ingredient?) but it's inexpensive, easy and good. Enjoy!

Tofu and Noodles

4 packages Oriental flavored ramen
3 C water
3 T sesame oil
1 lb firm tofu, cubed
1 bunch green onions, sliced
2 cloves garlic, minced
16 oz package shredded cabbage and carrots (coleslaw veggies)
1 T sugar
1/2 T fish sauce
1/2 T soy sauce
1/4 t pepper OR 1/2 t red pepper flakes

Bring water to a boil in a large pot. Break noodles into thirds lengthwise while still in the packages, then add them to the water along with the seasoning packets. Cook until noodles are soft and remove pot from heat. Do not drain.

While noodles are cooking, heat 2 T sesame oil in a large nonstick skillet over medium-high heat and saute tofu for about 10 minutes, stirring occasionally, until lightly golden. Remove tofu to a bowl and add another T sesame oil to the skillet. Add green onions and garlic and saute for a minute or so, then stir in bag of shredded cabbage and carrots. Saute until softened, about 5 minutes. Add to pot of cooked noodles along with sugar, sauces and pepper. Stir well to combine, then gently stir in tofu.

Yield: about 6 to 8 servings