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Noodle 5: Round 2


Ingredients:
1 block firm tofu
Canola oil
Sesame oil
2 Tbsp vegetarian oyster sauce
Powdered ginger
2 cloves garlic, minced
Crushed red pepper flakes
1 tsp sugar
1/4 cup low sodium soy sauce
1 cup frozen shelled edamame, defrosted

Roughly followed the directions on the recipe site with above ingredients. The noodles I used were the Qiao We Birthday Noodles. I used four bundles of noodles, approximately half of a pound. Previous recipe with these noodles can be found here.

These were the best noodles yet. I halved the noodle amount from the recipe, but kept all of the other amounts the same. I think that was the right move to have filling portions of tofu and edamame with each serving. Additionally, I cooked the sauce into the noodles at the end instead of drizzling it on like the recipe suggests.

4 bundles of noodles yielded 4 meals. I ate one fresh then 3 for lunch at work throughout the week. It worked great for leftovers.

I would try this recipe again with different noodles, perhaps with the types of noodles listed in the recipe.

I still have more of these noodles left, so if I try a different recipe, I will post about it.

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