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Pantry-Style Spicy Street Noodles (Mee Goreng)

Try these addicting spicy-sweet noodles and never order take out Thai again.
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Ingredients Method

Ingredients
  

INGREDIENTS (serves 4)
  • 1 tablespoon vegetable oil
  • 1 small sweet onion or shallots thinly sliced into strips
  • 8 oz firm tofu cut into 1-inch cubes
  • 2 teaspoons minced garlic
  • 2-3 cups chopped greens spinach, bok choy, kale, mustard greens, shredded cabbage, green beans, or any combination of these
  • 12 oz fettuccine or rice noodles
  • 1 teaspoon ground cumin
  • 2-3 teaspoon sambal oelek or other sweet chili sauce like sriracha
  • 3 tablespoons ketchup can sub with 1 Tbsp. maple syrup and 1 sliced tomato
  • 2 tablespoons soy sauce
  • Lemon for serving

Method
 

Directions:
  1. Cook noodles according to package directions. Drain well.
  2. Heat up a large pan or wok over high heat.
  3. Add the oil, reduce heat to medium-high and saute tofu for a couple minutes, or golden brown. Then, remove tofu from pan.
  4. Then cook onion for 2-3 minutes. Add garlic, greens and cook for 3 more minutes.
  5. Mix spice and sauces in a bowl.
  6. Add noodles to the pan with greens, tossing and mixing with tongs or cooking chopsticks. (It’s better if parts of the noodles get a bit crispy).
  7. Add spice – sauce mixture and tofu back to pan and toss everything together.
  8. Cook for another 2-3 minutes, until sauce is thickened..
  9. Transfer to individual serving bowls and serve with lemon wedges and sambal oelek.