I love me a good stir fry, especially during the week when I’m super hungry but don’t want to spend hours over the stovetop. The good thing about stir fry’s is that you only need one pot (or wok, if you will), you just toss in your veggies, a little seasoning and you’re good to go! This recipe is so good my husband and I have had it two night in a row without leftovers. When we first made this we ate every last bit. Then the night after that, we enjoyed that meal so much that we decided to make it again. I think this will become a new staple to our weeknight meals.
This recipe was adapted from Plenty. I think other veggies in your fridge would work just as well too.
2tbsp peanut oil
1/2 onion, diced
8 oz firm tofu, cut into 3/4″ thick strips
4 oz green beans
4 oz choi sum or bok choy, cut into large strips both leaves and stalks
11 oz fresh egg noodles
1 1/2 tsp ground coriander
1 tsp ground cumin
2 tsp sambal oelek (or another chile paste)
2 tsp thick soy sauce
1 tbsp water
1 tbsp shallots
Set a wok on high heat. Once hot, add the oil and then the onion, and cook for about 1 minute to soften a bit. Add the green beans and tofu until the beans turn a vibrant green color and the tofu has a bit of color, about 2 to 3 minutes.
Next, add the book choy until it wilts, then add the egg noodles and cook for about 2 minutes. Stir carefully so you don’t break apart the tofu. Now add the spices, chile paste, soy sauce, and water. Mix gently to coat everything for about another minute.
When ready to eat, throw on the shallots until aromatic and stir in the mixture to get coated by the sauce.