Sesame Soy Noodles

hot or cold.

Vegetarian

I can't make enough of this. Ever. It feels like no matter how many packages of noodles I make, they are gone within 24 hours. Hot or cold, this hits that sweet, salty, umami flavor that I love about chinese food. I spend most of the time after these are made hiding smaller bowls of noodles in the fridge so me and my partner don't house them before my kids get a chance to eat. The struggle is real.

Ingredients

1 package of lo mein or soba noodles.

1 small onion sliced or diced

5 cloves garlic, sliced or diced

1/4 package tofu

5-7 cremini or white mushrooms

1 bok choy sliced

1/2 cup soy sauce, I usually eyeball it, but you should have this much on hand.

1/4 cup toasted sesame oil. I usually buy the one from trader joes. Again, its an eyeball on how much to use.

Tools

-a medium pot

-a spoon

1. Boil water. Cook all noodles in the package based on the directions on the back.

2. Strain noodles, rinse with cold water to stop cooking, set aside.

3. In the pot you just boiled the noodles in, that is now empty, place back on medium heat and pour in enough toasted sesame oil to coat the bottom.

4. Once the oil is heated, add the onion and garlic. I say "sliced or diced" because you want the flavor, and some people like to eat the chunks of onion and garlic and others do not. I am in the former camp. Give me lots of big pieces of garlic and onion any day.

5. Once those start to get going ( a few minutes), add the veggies: mushrooms and bok choy. You can also add scallion, or any other "asian inspired" veggies you have in the fridge.

6. Add some soy sauce, so that the veggies are coated in sesame oil and soy sauce.

7. Add the noodles back in. Mix.

8. Add a little bit more sesame oil and soy sauce so the noodles are also coated in soy and sesame.

9. Serve and Enjoy!

Yum!