Tofu Drunken Noodles

Screen Shot 2016-02-14 at 1.45.51 PM.pngReady in 30 minutes from start to finish and a sure crowd pleaser. You can toss some baby corn in there too (I think that stuff is nasty so I skipped it I also skipped the fish sauce).
Adapted from JO Cooks. 
  • 1 tbsp sesame oil
  • ¼ cup low sodium soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp sriracha sauce (optional)
  • ¼ cup water
Drunken Noodles
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 3 to 4 cups cooked Japanese Udon noodles
  • 12 oz (350 g) firm tofu, chopped into small 1 inch pieces (substitute with chicken, shrimp, beef, or pork)
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, thinly sliced (optional)
  • 2 cups broccoli florets
  • ½ cup mushrooms, sliced
  • ½ cup snap peas
  • 2 green onions, chopped
  • 1 cup bean sprouts (optional)
  • freshly ground pepper
  1. In a small bowl whisk all the sauce ingredients together.
  2. In a large skillet or a wok heat the olive oil and the sesame oil. Add the garlic and chopped onion to the skillet and cook for about a minute or just until the garlic starts to smell.
  3. To the skillet add the tofu, bell pepper and mushroom and continue sauteing until the tofu begins to brown, stirring occasionally.
  4. Add broccoli, baby corn and snap peas and continue cooking for a couple minutes, just until the broccoli cooks a bit.
  5. Add the cooked udon noodles to the skillet and pour sauce over the noodles. Toss and remove from heat. Add freshly ground pepper and green onions.

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