STICK WITH ME and make this Sweet Chili Noodles Recipe tonight!

By Yeung Man Cooking · 25 min

Ingredients

Instructions

1. Bring a pot of water to a boil for the noodles.
2. Pat the tofu dry with a paper towel, put it in a bowl and mash it into a crumble with a fork.
3. Thinly slice the garlic and chop the green onions.
4. Make the stir-fry sauce by combining the cane sugar, soy sauce, 1/2 tsp dark soy sauce, plant-based oyster sauce, potato starch, a splash of water and a splash of toasted sesame oil.
5. Heat a nonstick pan over medium-low heat. Add the chili oil, then the garlic, and fry for a couple of minutes. Carefully squeeze some oil out of the garlic and set the garlic aside.
6. When the water boils, cook the spaghetti 1 minute less than the package says, stirring occasionally.
7. Reheat the pan over medium heat and add the tofu. Sauté for 3 to 4 minutes. Add the gochugaru and 1/2 tbsp dark soy sauce, sauté for another couple of minutes, then add the green onions.
8. Drain the noodles and add them to the pan with the stir-fry sauce. Return the garlic and sauté for another couple of minutes.
9. Plate the noodles and garnish with white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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