Drunken Soba Noodles

Ingredients for 2 servings:

• 400 g soba noodles, thick
• 200 g smoked tofu
• 4 spring onions
• 2 bell peppers
• 1 handful of bean sprouts
• 75 ml water
• 50 ml soy sauce
• 2 tbsp agave syrup
• 1 tbsp Sriracha sauce
• 1 tbsp seaweed flakes
• 1 tbsp sesame oil, roasted
• 1 tsp garlic
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegan and perfect for using up leftovers

Chop the tofu and vegetables. Slice the spring onions and set the green part aside. Blend the sauce ingredients in a blender. Soak the noodles in boiling water for 3 minutes and drain. Fry the tofu until crispy all over and set aside. Fry the vegetables and season lightly with salt. Stir in the noodles and sprouts and fry briefly. Stir in the sauce, reduce briefly, and allow to thicken. Stir in the tofu and divide the noodle and vegetable mixture between bowls. Garnish the dish with the green part of the spring onions and serve immediately. Tip: If you want the tofu to stay crispy, add it to the noodles. You can also use other vegetables; just use whatever you have on hand.