Stir-fried Egg Noodles with Kale, Red Bell Pepper & Baked Tofu
Posted Feb 23 2013 10:21am
I had some leftover egg noodles from a wonton soup I had made the other day, and I sure don’t like for things to go to waste. I also had some red bell pepper, kale, and some teriyaki-flavored baked tofu that I had bought, so I thought, oooh perfect! I’ll make me some stir-fried noodles! I’m sorry, I didn’t measure out the amount of egg noodles I had made, so I weighed them on my food scale after I had boiled them.
Anyways, for such a simple dish, this was pretty tasty and filling. Try baked tofu sometimes. I liked how it was already pre-seasoned and cooked to a dense texture.
Stir-fried Egg Noodles with Kale, Red Bell Pepper & Baked Tofu serves 4-6
2 Tbsp extra-virgin olive oil
4 garlic cloves, minced
6 cups (3 1/4 oz) chopped kale leaves
1 cup red bell pepper, chopped
pinch of kosher salt
15 oz cooked egg noodles
2 Tbsp oyster sauce (or vegetarian oyster sauce)
7 oz teriyaki-flavored, baked & marinated tofu
In a large skillet over medium heat, heat the 2 Tbsp extra-virgin olive oil until hot. Add the garlic and saute for 2 minutes. Add the kale, red bell pepper, and pinch of salt. Saute for about 6 minutes, until kale is wilted. Add the egg noodles and oyster sauce and stir-fry until all is incorporated. Add the baked tofu and continue to saute until hot, about 3-4 minutes. Add the black pepper to taste, and serve!