{"id":6615,"date":"2016-03-15T15:30:59","date_gmt":"2016-03-15T22:30:59","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6615"},"modified":"2016-04-02T16:30:58","modified_gmt":"2016-04-02T23:30:58","slug":"sweet-soy-saucy-vegetable-tofu-stir-fry-noodles","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/sweet-soy-saucy-vegetable-tofu-stir-fry-noodles\/","title":{"rendered":"Sweet Soy Saucy Vegetable & Tofu Stir Fry Noodles"},"content":{"rendered":"
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\"Sweet<\/a><\/p>\n

We really like noodles around\u00a0here. I’ve posted so many and thought mmm, is this one different<\/em> enough to post? But it is! It is flavored similar to my Korean Inspired Tofu Noodles<\/a>\u00a0with soy sauce and sugar (I really need to take a new picture of those noodles!), but has way more veggies and uses thinner noodles. It kinda seems a little like my Vegetable Soy Sauce Noodles<\/a>, but that dish isn’t sweet. So I’m going to post it.<\/p>\n

I used a great new noodle I found that are thin but not as thin as my other go to noodles. Okay one day, I really need to post all the noodles I’ve tried using and give you my thoughts. They all seems so similar but really are quite different in the way they cook, freeze, chew etc. I’m always learning new things about Asian noodles.<\/p>\n

\"Skinny-ish<\/p>\n

Sweet Soy Saucy Sauce<\/span>
\n1\/2 cup soy sauce
\n~1\/2 cup water
\n1\/4 cup sugar
\n2 tablespoons sesame oil
\n2 teaspoons minced ginger
\n2 Thai red chilis sliced (I used frozen)<\/p>\n

Sweet Soy Sauce Tofu Noodles<\/span>
\nOlive oil for cooking everything
\n12-16 ounces fresh thin wheat noodles
\n1 package tofu cut into squares and squeezed of excess water
\n1 red bell pepper sliced
\n1 onion sliced
\n4 cloves garlic sliced
\n10-15 fresh shiitake mushrooms (you can substitute white or crimini mushrooms) sliced
\n1 carrot shredded
\n1 cup cabbage shredded<\/p>\n

    \n
  1. Mix all the sauce ingredients.<\/li>\n
  2. Rinse the noodles in boiling water and let dry.<\/li>\n
  3. Heat a little olive oil in a skillet and cook the tofu. Flip as each side crisps up a little. I usually cook on about 4 sides and the weirdest thing is that the first side always takes the longest. Why?<\/li>\n
  4. Heat your wok on high and fry your veggies up in batches, so that they are all tender crisp. We have a big wok, but it isn’t big enough to stirfry this many veggies without steaming them. I do the bell pepper and onion first and remove, then the garlic and mushrooms and remove, then the carrot and cabbage. With the mushrooms I sprayed on a little water. Shiitakes are interestingly dry mushrooms from my experience, not like white or crimini which let out a lot of water when cooked. Throw back in all the vegetables and tofu.<\/li>\n
  5. Move the vegetables and tofu to the side a little and throw in the sauce. Let it bubble, then stir into the noodles and veggies.<\/li>\n<\/ol>\n