01:00 hr
Noodles with veggies and home made teriyaki sauce and tofu (*optional)
- Noodles (whichever you prefer)
- 4 tbs soy sauce
- 1 cup rice wine (depending on how much teriyaki sauce you want)
- Handful of sesame seeds
- Frozen tofu (texture is better when frozen beforehand)
- 2 tbs maisena
- 2 tbs brown sugar
- 2 garlic cloves
- 2 cm block of ginger
- 1 or two Spring onions
- Veggies (Mushrooms, carrots, brocolli etc.) Add as much veggies as you want
- Marinate the tofu however you want, tofu should be defrosted, pressed and diced before marinating. Some garlic and soy sauce are fine options, but the options are endless
- start boiling the noodles
- Wok up the veggies in some oil (prefereably wok oil) until they are bite ready
- Slowly start preparing the garlic and ginger (both finely chopped/ minced) in a small pan with oil.
- Add the rice wine and some sesame seeds (save a few for garnish) to the garlic and ginger when they are about to be done, let it simmer for 2 min
- Add the brown sugar and soy sauce and let it simmer for a bit until the sugar has dissolved
- Mix the maisena with some warm water and make sure there are no maisena chunks in there, then add it to the sauce mix.
- let is simmer and mix wel until the mix becomes saucy.
- (*optional tofu) Add 1 tbs of maisena to the marinated tofu and mix well.
- (*optional tofu) fry up the tofu in some oil until golden brown
- Mix the noodles, veggies, tofu and teriyaki sauce
- Serve the dish topped with some chopped spring onions and sesame seeds as garnish