Soy Noodle Stir Fry With Tofu And Broccolette
A healthy Chinese for all the family, quick and simple. It’s hard to believe that simple noodles could be so satisfying. But these, well, these noodles are beyond belief.
It’s a dish can be made within minutes. All the ingredients needed are very simple. The smoky hot fried noodles, coated with salty and sweet soy sauce, mixed with the crunchy broccolette, tofu strips and sesamy seeds were definitely worth attempting.
- 1 (14-ounce) Miki noodles or any kind of chineese noodles
- 1 tablespoon olive oil
- 8 ounces tofu strips
- 6 ounces broccolette
- 2 tbsp sesame seeds
- For the sauce
- 1/3 cup reduced sodium soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, pressed
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
- In a large pot of boiling water, cook Miki noodles according to package instructions; drain well.
- Heat olive oil in a large skillet over medium high heat. Add tofu strips, sauce and cook, flipping once, until browned, about 3-4 minutes; set aside.
- Stir in broccolette to the skillet. Cook, stirring frequently, until tender, about 1-2 minutes. Stir in noodles and mixture until well combined, about 2-3 minutes. Sprinkle with sesame seeds. Serve immediately.