We couldn't have holidays this summer; therefore, we went to the Asian grocery store, I bought a wok, and we made at home all the delicious meals we have tasted in our travels. The wok was shiny.....now, it looks like an old wok from a Chinese restaurant.....it was a great investment!
Garlic Chili Noodles
200g firm tofu
6 garlic cloves chopped
1 piece of ginger (3 cm) grated
3 teaspoon of gochugaru (Korean chili flakes)
1 package green onion chopped
250 grams of dry noodles. I bought the ones that are wide and curly.
120 grams of shrimps
3 beaten eggs
1 1/2 tablespoon of dark soy sauce
1 tablespoon of fish sauce
1 tablespoon oyster sauce
Mix the ingredients for the sauce and set aside.
With a paper towel, dry the tofu and mash it with a fork. Set aside.
Cook the noodles as per the package instructions.
In a hot wok, add oil, add some garlic and ginger, and cook the shrimp. Set aside
In a hot wok, add oil, add some garlic and ginger, and cook the tofu. Set aside
In a hot wok, add oil, and make the scramble eggs. Set aside
In a hot wok, add oil, add some garlic, ginger, and gochugaru. Stir fry it until the mix is fragrant. Add the cooked noodles. Stir it. Add the sauce, and mix it well. Add the shrimps, tofu and eggs. Mix it well and serve...ENJOY!