Thursday, August 20, 2009

Somen Noodles in Broth

I love noodles. I make a quick noodle dish at least once a week for lunch. It's a nice break from sandwiches.

Serves 4-6
- 3 bundles somen noodles, cooked according to the directions, rinsed in cold water
- 1 recipe golden baked tofu
- 2 tbsp oil
- 2 small onion, halved and sliced
- 2 cloves garlic, minced
- 1/2 head broccoli, cut into florets
- 2 carrots, sliced
- 3 cups veggie broth
- 1 tsp coriander
- 2 tbsp hoisin sauce
- 1 tbsp vegetarian oyster sauce
- salt, to taste
- 2 tomatoes, cut into wedges
- bean sprouts

1. Cook noodles and bake tofu.
2. Heat oil in a wok or large pot over medium-hi heat. Fry onions and garlic for 5 min, until soft. Add broccoli and carrots and fry 2 mins.
3. Add broth, coriander, and sauce and season to taste. Bring to bubbling, then simmer for about 15 mins, until veggies are cooked. Add in tofu stir through.
4. Put a handful of noodles in a bowl, then ladle broth and veggies/tofu over top. Add a few tomato wedges and a handful if sprouts. Enjoy!