These are so tasty and quick, perfect for a busy weeknight meal.
7 oz dry Chinese noodles or spaghetti
2 tablespoons butter
1 c chopped green onions
4 cloves garlic, minced
2 TBSP brown sugar
1 tsp soy sauce
1 TBSP oyster sauce
Boil a large pot of water and cook the noodles according to package instructions.
In a 12 inch skillet over medium-high heat and add the butter.
When the butter is sizzling and bubbling, add the garlic. Fry for 1 minute until very fragrant, but be careful not to let the garlic burn. Add the brown sugar, soy sauce, green onions and oyster sauce and stir well to mix. Add the noodles and toss well to get the sauce evenly distributed throughout the noodles.
This recipe is adapted from Eating Well, how can you go wrong with tofu and peanut sauce?
1/4 c lime juice
1/4 c soy sauce
1 TBSP canola oil
1 16-ounce package extra-firm tofu, cut into 1/2-inch cubes
6 oz rice noodles
1/2 c natural peanut butter
3 TBSP water
3 cloves garlic, minced
1 TBSP minced fresh ginger
6 c thinly sliced napa cabbage
1 c grated carrot
1 c green onions, thinly sliced
Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray.
Put a large pot of water on to boil for the noodles.
Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes.
Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes.
Meanwhile, cook noodles according to package directions. Drain.
Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. Add the noodles, cabbage, green onions, carrot and tofu toss to coat.