Tofu Drunken Noodles

Name: Tofu Drunken Noodles
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame oil; 1/4 cup low sodium soy sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon honey; 1 tablespoon Sriracha sauce; 1/4 cup water; 1 tablespoon sesame oil; 1 tablespoon olive oil; 4 cups udon noodles cooked Japanese; 12 ounces firm tofu chopped into small 1 inch pieces, substitute with chicken, shrimp, beef, or pork; 1 small onion chopped; 3 cloves garlic minced; 1 red bell pepper thinly sliced; 1/2 cup baby corn; 2 cups broccoli florets; 1/2 cup mushrooms sliced; 1/2 cup snap peas; 2 green onions chopped; 1 cup bean sprouts; freshly ground pepper

Jo Cooks

21Ingredients

310Calories

35Minutes

Ingredients

servings:

1 tablespoon sesame oil
1/4 cup low sodium soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon Sriracha sauce
1/4 cup water
1 tablespoon sesame oil
1 tablespoon olive oil
4 cups udon noodles (cooked Japanese)
12 ounces firm tofu (chopped into small 1 inch pieces, substitute with chicken, shrimp, beef, or pork)
1 small onion (chopped)
3 cloves garlic (minced)
1 red bell pepper (thinly sliced)
1/2 cup baby corn
2 cups broccoli florets
1/2 cup mushrooms (sliced)
1/2 cup snap peas
2 green onions (chopped)
1 cup bean sprouts
freshly ground pepper