Noodle Stir Fry Recipe

It was a sad day when all the leftovers from this noodle stir fry recipe ran out. The recipe was inspired by one my sister-in-law sent me. She normally uses soba noodles and oyster sauce in hers, the latter of which I substituted for the Trader Joe's Stirfry Sauce, since I don't eat oyster sauce. Note: the TJ Stirfry sauce is great in small quantities, just don't try to use it straight, because it is way too sweet. Also, if you can't find soben noodles, feel free to substitute soba (Japanese buckwheat noodles), which are much easier to find.

Recipe:

Noodle Stir Fry

Ingredients
3.1 oz. soben noodles (thin wheat noodles from Japan)
1-2 Tbsp. peanut oil
pinch of red pepper flakes
2 garlic cloves, pressed
1 small head of broccoli with stem, chopped
3 organic carrots, chopped
tamari or soy sauce
1 bunch baby bok choy, chopped
1 scallion green parts only, chopped
8 oz. high protein tofu, cubed
2 1/2 Tbsp. General Tsao Stirfry Sauce from Trader Joe's
1/2 cup diced peanuts
sesame seeds

1. Cook soben noodles as directed on package.

2. Warm oil on med-high to high heat, add red pepper flakes and garlic. Stir for 1 minute. Add broccoli and carrots, and stir to mix. Cover. Stir every minute, adding a few splashes of tamari when they start to stick to the pan.

3. After about 5 minutes, add bok choy, scallions, tofu, soben noodles, stirfry sauce, and peanuts. (Hint: Pour the sauce on the noodles to help them separate.) Mix and cover, stirring every minute until the tofu is warm, the vegetables are somewhat cooked, and the sauce has mixed in to everything.

4. Remove from heat and sprinkle sesame seeds over the top. Keep lid on until ready to serve.