This recipe was originally found in a magazine my mom sent me. I added broccoli and tofu to it to make it a more filling meal. It’s amazingly fast and very tasty. Note: this is not a soup, this is more like a stir fry.
- 2 packages of ramen noodles
- 1/2 package extra firm tofu, pressed and cut into small cubes
- 1 TB oil
- 1/2 – 1 tsp chopped garlic (1-2 cloves)
- 1 medium zucchini squash, cut into quarter chunks
- 1 small broccoli crown, chopped
- Optional: 1/2 can corn,1/3 chopped onion
- 1 tsp sugar
- 1 tsp cornstarch
- Red pepper flakes, a very tiny pinch
- 1/4 cup water
- 2 TB soy sauce
- Optional: serve with some agave and sriracha
- Heat oil in a skillet over medium heat.
- Break the ramen noodles into fourths to make it easier to eat them once cooked.
- Boil water for noodles in a pot and cook noodles for 2 minutes, then drain and set aside. Save or trash the flavor packets, you aren’t using them in this dish.
- Add garlic, zucchini, and tofu to hot skillet, sprinkle with some salt, and cook. Add onion if using. Feel free to sprinkle some seasonings of your preference onto the tofu (you could also fry the tofu separately if desired) to give it a bit more flavor.
- Meanwhile steam chopped broccoli in the microwave for 1 ½ – 2 minutes, until cooked.
- Combine the sauce ingredients in a bowl, mix well, and set aside.
- When the zucchini is cooked to your liking, add the steamed broccoli, pasta, and sauce to the skillet. Add corn too if using.
- Stir until everything is combined and the sauce has thickened slightly.
- Optional: pour a bit of sriracha and agave onto your own dish and stir in to give the meal a bit of that spicy sweetness.
Serves: 2 people (maybe 3).
Leftovers: They’re ok.