Spicy Garlic Wok Noodles

Directions

Click:Tap:

1. To a large pan on high heat, add the oil. When hot, add the tofu cubes. Stir every few minutes to ensure the tofu cooks evenly on all sides, but careful to not over-stir as this can cause the tofu to crumble. When lightly golden on all sides, add the ketjap, toss to coat, and remove from the heat.
2. To a large bowl or pot, add the ramen noodles and pour boiling water over top. Cover with a lid and let sit to soften for 4 - 5 minutes. We ideally want to drain when the noodles are 2 minutes away from being al dente. If using noodles that are not quick-cooking, simply cook according to the package instructions, and drain 2 minutes before they are fully cooked. Run the noodles under cold water once drained.
3. To another large pan or wok on medium-high heat, add the sesame oil. Then add the shallots and garlic, and cook until golden, about 4 - 5 minutes. Then transfer this all to a plate.
4. Returning the same pan to the heat, add the water and broccoli, and cook partially covered for 2 - 3 minutes so that the broccoli steams. Then drain.
5. Returning the pan to the heat, add the drained noodles, the cooked shallot and garlic mixture, the steamed broccoli, along with the bell pepper, cherry tomatoes, soy sauce, ketjap, and sambal. Toss everything to coat, and continue to cook until the noodles are fully cooked and everything is heated through.
6. Serve in your favourite bowls, top with desired garnish, and enjoy!

Notes

• * Ketjap is a slightly thick, sweetened soy sauce commonly used in Indonesian cuisine.

Storage

• Store in an airtight container in the fridge for up to three days.