spicy noodle bowl

spicy noodle bowl

SPICY NOODLE BOWL
(adapted from this recipe)

What you'll need . . .

• 6 ounces uncooked udon noodles
• 2 teaspoons chili oil
• 2 cups sliced mushrooms
• 3 cups vegetable broth
• 2 cups frozen peas
• 1 tablespoon minced ginger
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon raw sugar
• 2 garlic cloves, minced
• 1 large green pepper, sliced
• 1 cup light coconut milk
• 2 tablespoons lemon juice
• 1 teaspoon cayenne pepper
• 1 package extra-firm tofu
• sesame seeds

Method . . .

1. Cook noodles according to package directions.
2. Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté for three minutes (until tender). 
3. Add broth, peas, ginger, soy sauce, sugar, garlic, and green peppers . . . and bring to a boil. Cook for four minutes.
4. Stir in coconut milk, lemon juice, and cayenne; reduce heat, and simmer for five minutes.
5. Add tofu and cook for five minutes.
6. Add the cooked noodles to the mixture . . . then divide into bowl. Top with sesame seeds.
7. Enjoy!