[ad_1]
Spicy Szechuan dry noodles, anyone?
.
Happy Saturday my Insta friends?. I just had this yummy noodles for breakfast and wanted to quickly share the recipe with you because it’s easy and delicious ?
.
Recipe:
~ 1 bunch of dried udon noodles, about 3.5 oz – cooked based on package instructions
~ green veggies of your choice (I used Chinese spinach – yu choy), washed and blanched
~ 1/2 block of firm tofu, drained and mashed
~ 2 tbsp chopped salted spicy radish (optional)
~ 1 tbsp sesame oil
~ 1 tbsp stir fry sauce (substitute with 1tbsp soy sauce, 1/4 tsp maple syrup, and dash of salt)
~ 1tsp chili oil
~ dash of white pepper
~ 1 tsp soy sauce (optional, if not using seasoned radishes)
.
In a heated pan with 4 tsp oil, stir fry mashed tofu until lightly brown, add radish and mix well, set aside. In a pot fill with hot water, blanched your veggies, then use the same pot of water to cook your noodles. In a bowl, mix sesame oil, stir fry sauce, chili oil, pepper until well combined. Add noodles, veggies and tofu mixture – coat well. Serve with more chili oil and scallions.
.
What do you think? Easy peasy ?? Hope you like this as much as we do, literally writing this and eating some again now…?
.
Hope everyone has a great ?Saturday. Stay healthy and safe.???
.
.
.
.
.
.
#sichuan #chinesefood #bestofvegan
#f52grams #comfortfood #asianfoodrecipes #veganfoodporn #healthfood #makesmewhole #thrivemags #whatveganseat #letscookvegan #beveganchallenge #veganfoodporn #dallasvegan #plantbased #tofu #givemethatplant #veganfoodspace #vegetarianrecipes #takeout #huffposttaste #forksoverknives #feedfeed @thefeedfeed #woonheng
@food52
[ad_2]
Source
