Drunken Noodles with Tofu and Peppers

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 Red bell pepper
  • 1 lb String beans
  • 1 Thai chili pepper

• Refrigerated

  • 12 oz Tofu, extra firm

• Condiments

  • 3 tbsp Hoisin sauce
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 1 lb Wide rice noodles

• Baking & Spices

  • 1 1/2 tsp Gochujang

• Oils & Vinegars

  • 1/4 cup Canola oil
  • 1 tbsp Sesame oil

Found on joanne-eatswellwithothers.com

Description

Ingredients

• ¼ cup canola oil
• 12 oz extra firm tofu, patted dry and cut into ½-inch cubes
• 1 red bell pepper, seeded and thinly sliced
• 1 thai chili pepper, seeded and minced
• 2 cloves garlic, minced
• 1 lb string beans, trimmed and cut into 1-inch lengths
• 3 tbsp soy sauce
• 3 tbsp hoisin sauce
• 1½ tsp gochujang
• 1 tbsp sesame oil
• 1 lb wide rice noodles

Directions

• Bring a large pot of water to a boil.
• Meanwhile, heat the canola oil in a large wok. Add the tofu to the pan and fry, turning a few times, until browned on all sides.
• Add the red bell pepper, chili pepper. garlic, and string beans to the pan. Saute for 4-5 minutes, or until crisp tender.
• Meanwhile, in a separate bowl, stir together the soy sauce, hoisin sauce, gochujang, and sesame oil. Add to the wok and stir until all the veggies are covered in it.
• Cook the rice noodles according to package directions. Drain and add to the wok. Saute for a few minutes and then serve with extra gochujang and soy sauce for seasoning.

Nutrition