Serves 2
I just used vegetables in this one, admittedly because I was too lazy to walk out and buy any tofu, but I used 3 packs of whole wheat noodles for 2 people so we were definitely not left hungry after! Feel free to use the noodles/ vegetables/ extras of your choice along with the recipe!
Ingredients:
-150g (3 cakes) wholewheat noodles
-1/2 white onion, diced
-3 carrots, peeled and shredded
-200g shredded cabbage
-100g shredded spinach
-1 tbsp olive oil
-garnish: sesame seeds/ spring onion
Sauce:
-2 tbsp soy sauce
-1 tsp sesame oil
-1/2 tbsp corn starch/ flour
-3 tbsp brown sugar
-1 1/2 tsp sriracha sauce
-1/4 cup water
Method:
1. Pre mix all the sauce ingredients together in a bowl
2. Heat the oil and onion in a pan till the onion starts to cook, add the veg and cook for about 10 minutes till it is all tender. In the meantime cook the noodles for half the time stated on the pack.
3. Add in the sauce and half cooked noodles, cook for another 3-4 minutes till the noodles have cooked and absorb the sauce. Garnish with sesame seeds and enjoy!