Asian Noodle Stir-Fry

This is an amazingly comforting food for a cool fall day or a cold winter day. It can be prepared in about 30 minutes.  The recipe below serves 2.

Ingredients:

Onion - 1 small or medium julienne cut

Carrot - 1 small julienne cut

Ginger - 8 sliced into 1/16th of an inch thick and 2 inches long

Garlic - 2 cloves

Green chillies - 5 (or 2 if they are very hot)

Soy sauce - 1 tbsp

Salt to taste

Oil - you may use coconut or sesame oil

Noodles - 232g of any variety depending on your taste; I used sweet potato noodles

Sesame seeds - 2 tablespoons

Frozen peas - 4 handfuls

Tofu - 175g chopped into cubes

Chilli flakes for garnish

Method:

Follow the package directions and cook the noodles.

While the noodles are cooking julienne cut onion, carrot & ginger.

Crush garlic and green chillies in a mortar & pestle.

Toast sesame seeds until lightly browned and set aside.

Heat a wok or any seasoned pot and add 3 to 4 tbsp of oil.

Add chopped onion, carrots & ginger.  Add crushed green chillies & garlic.  Stir fry for a few minutes until the veggies turn slightly soft. Add a little salt, soy sauce, tofu and frozen peas. Stir for a couple of minutes. Mix well. Turn off heat. Add noodles and toasted sesame seeds. Mix well and serve in bowls.  Garnish with chilli flakes.