Black pepper stir fried noodles enough noodles for one person vegetable oil 4 oz firm or extra-firm

tofu, diced into bite-sized cubes salt half a bunch of scallions, chopped, keeping the white and green parts separate half of a small yellow/white onion, sliced thinly 2-3 Tbsp of chives, chopped (optional) soy sauce freshly ground black pepper fish sauce (optional) Sriracha hot sauce (optional) Bring a pot of water to boil. Add in a couple pinches of salt and the noodles. C ook until the noodles are al dente. Drain and rinse the noodles. Using scissors or a knife, cut the long noodle strands into short fragments, about 3-4 inches l ong. Set aside. (Tip from a reader Bernadette: You can also break the dry noodles before cooking if you don t want to deal with cutting floppy noodles. Great idea!) Meanwhile, heat about 3 Tbsp of oil in a non-stick skillet or wok over medium-hi gh heat. Add in the tofu cubes, a big pinch of salt, then stir quickly to distri bute the salt. Be careful as the tofu will probably cause the oil to splatter in the hot pan. Leave the tofu pieces alone to brown. After a couple of minutes, g ently stir to flip the tofu pieces so they can start browning on another side. D o this a few more times to brown the tofu pieces on all sides. Take out the tofu and set aside. Add a little more oil in the pan if there isn t much left. Add in the sliced onion s and the white parts of the scallions. Saute for a few minutes until the onions are soft. Add in the green parts of the scallions and chives (if using) and sau te for just another minute. Add in the noodles, 3 Tbsp of soy sauce, and as much black pepper as you like (I go a little crazy here, in the range of a whole tsp or so, because I love black pepper.) Toss everything around until well-incorpor ated. Add the tofu and toss again. Taste the noodles and add more soy sauce (or a dash of fish sauce, if using) as needed. Serve with Sriracha hot sauce on the side. Yield: enough for dinner for one person Time: ~15 min

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