My only tweak to the recipe itself is to use only 1/2 teaspoon of oil—just to keep the noodles from sticking. I have made this recipe completely oil free before and although it tasted fine when it was freshly made, the leftover noodles were clumped together in a cold, hard rock the next day.
Note to self: I might try making them oil free again and reheat them the next day in a skillet with a little veggie broth to see if that helps break them up...
What I also love about these noodles is how flavorful they are. The ginger and garlic just taste so fresh, and the sriracha gives it just enough kick to make your sinuses clear.
So. Yesterday I went for an hour-long swim and came home ravenous. Fortunately, I had already whipped up a batch of these noodles the day before, so all I needed to do was sautée up some yummies to go with them. First I took some tofu*, cut it into small slices, and marinated it for about 10 minutes in 1 T low-sodium tamari and 1 T garlic granules. I browned the tofu in a skillet, and then I added my veggies. In my CSA box this week were a bag of snow peas, some fresh grape tomatoes, and a head of cabbage, so I thought those would go together nicely.
|Ring Around the Snow Peas|
Halfway through I added my cold, already cooked noodles, and just stirred the whole thing until it was warm.
|Can I get a 'nom?|
*If you're concerned about pesticides and GMOs, you should really use organic tofu. I like Wildwood Sprouted Tofu because it's more nutritious than the plain old kind.
Also, tofu really needs to be marinated in order to taste good. Most people who say they hate tofu hate it because someone dumped it out of a package onto a plate. My favorite (and the easiest) marinade is 1 T tamari with 1 T garlic granules, but you can use any sort of marinade that you would use for meat and it should absorb the flavor.