Asian Inspired

Asian Noodle Bowls

1 package Udon NoodlesBaked terriyaki tofu from Trader Joe’s (cut into cubes – see picture 2)
beansprouts (~2 cups)
2 cups carrots (we buy carrots already shredded (matchsticks) from Trader Joe’s)
4 green onions
cucumber (julienned)

4 tsp. sesame oil mixed with 1 tsp vegetable oil
3 tsp. soy saucepinch sugarred pepper flakes to taste (we like it hot so we add at least a 1/2 tablespoon)
salt and pepper to taste (we use about a pinch of salt and ~2 tsp pepper)

Garnishes: chopped cilantro, chopped peanuts.
Condiments: (optional) Sambal Oelek (ground fresh chili paste), Mae Ploy (sweet chili sauce) (You should be able to find some version of these condiments at major grocery stores. World Market and Whole Foods are excellent resources.)

Step by step directions:
1. Prepare sauce by mixing all ingredients together – set aside.
2. Cut up vegetables.
3. Cook Udon Noodles according to package directions; do not overcook (drain noodles – see below).
4. Drizzle China Bowl (or other kind of ) hot oil in skillet. Heat tofu in oil about 5 minutes or until warm.
5. Drain noodles in colander. Return noodles to skillet with tofu (turn stove off). Add vegetables and sauce. Mix well.Garnish with cilantro, peanuts, sambal oelek, sweet chili sauce, or whatever makes you happy 🙂