July 31, 2017

This dish has my heart because it includes sweet, salty and sour. + the crunch of kimchi. Try it 🙂


**For 2 people; Very easy; 10 minutes (before that 1 hour for soaking)**

Ingredients

180 g rice noodles
2 tablespoons of oil
200 g tofu; sliced
500 g kimchi; sliced

For the sauce:
2 tablespoons of light soy sauce
2 tablespoons of dark soy sauce
3-4  tablespoons of honey; maple syrup for vegan version
4 tablespoons of water

For the topping:
Roasted sesame
1-2 tablespoons of sesame oil

Instructions
  1. Soak the rice noodles in a lukewarm water for at least an hour before using them. They should be quite soft before you start cooking.
  2. When you are ready heat the wok (or a pan) and add oil. The temperature should be as high as your stove can do.
  3. In a pan/wok add tofu and stir fry it until it’s nicely golden. Add kimchi and noodles and stir well – for a minute or two – until you see that the noodles became even softer. Then add the sauce and mix again for about two minutes until the noodles soak in the sauce and everything is equally incorporated.
  4. Serve in bowls, sprinkle with sesame oil and sesame.

Wise-ass corner

When I’ll be doing this dish again I will add some mushrooms for sure.

If you don’t have sesame oil add some other oil.

If you don’t have rice noodles you could also use pasta but the result won’t be the same 🙂

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread