Garlic Chili Noodles

 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!

We tried this noodles in Taiwan, and I have to admit that Taiwan for me is the best combination of food, culture and heritage....Also, the people from Taiwan is so friendly, and their night markets are really safe.

These noodles are very similar to the ones we tried. The original recipe only has tofu, but we wanted to make them more complete; thus, we added shrimps and scramble eggs.

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

Oil

Sauce

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!