I’m working evenings this weekend so that means I need to make supper I can bring both nights and something that fills me up but isn’t too heavy. When I think of a filling but light meal I always think noodle bowls, and this one is perfect.
I found it at my darling vegan and tweaked it just a tad to suit my taste.
- 1 package of tofu, pressed well and cut into 1/4″ triangles (or any shape that suits your fancy)
- 2 Tbsp spiced oil (I use PC brand and I love it, but if you don’t have spicy oil use olive oil and then add some garlic chilli sauce or Sriracha when it’s time to eat)
- 1 red bell pepper, sliced thin
- 3/4 cp of edamame, shelled
- 8oz udon noodles
- 2 good handfuls of spinach
- 1tsp olive oil
- 3Tbsp Tamari or soy sauce
- 2Tbsp agave syrup
- 2 cloves garlic, minced
- 1″ fresh ginger, minced
- 2tsp sesame seeds
Heat spicy oil on medium heat for a few minutes and then cook your tofu so it’s gold and crisp on both sides and then set aside on a paper towel to absorb any extra oil
Next, sauté your sliced red pepper in the pan on medium (add a bit of extra oil if needed) until it just starts to soften – about 5 minutes. Then add edamame and cook for another few minutes.
While this is cooking, open up your udon noodles and add them to the pan. I put mine directly form the package to the pan since boiling them softens them, which is better for making soup. This way they stay firm and keep their form.
While this sizzles and cooks (giving it a stir once in a while) whip your sauce ingredients together and once the noodles have been cooking for 5 or 6 minutes, stir in the sauce. Then remove your pan from the heat, add your spinach and cover until the sonic wilts. (I usually open it up to give it a stir after a while, burying some of the spinach under the noodles to get it nice and wilty).
And that’s it, ready to enjoy when the spinach is wilted to your liking. Alternatively, if you like your spinach cooked a little more, keep it on the heat for the couple minutes when you add it and stir it around.