Ingredients:
1 package chicken-flavored ramen noodles
2 cups water
2 tablespoons vegetable oil
3 slices tofu, 1/4 inch thick
2 cups soy bean sprouts or 2 cups mung bean sprouts
1/2 small zucchini, thinly sliced
2 green onions, sliced
1/2 cup sweet green pea pods
flour
seasoning salt
sesame oil
Directions:
Divide each slice of tofu into thirds so that you have 9 little rectangular pieces.
Dredge them in flour.
Heat on high one tablespoon of oil in a non-stick fry pan until it shimmers.
Fry tofu until nicely browned on both sides.
Tap a small amount of seasoning salt (I like Lawrey’s) on tofu as it fries.
When done, remove to paper toweling.
Prepare ramen noodles in water according to package instructions.
Add the seasoning packet.
Add a little more oil to fry pan and stir fry bean sprouts.
Place in the bottom of a large soup bowl.
Place ramen and broth on top of sprouts.
Stir fry remaining vegetables and place them on the noodles.
Arrange fried tofu on the vegetables and drizzle a little sesame oil on top of everything.
Servings: 1
Time preparation: 10 min.
Time total: 20 min.