Japanese Fried Noodles with Sauteed Tofu

This recipe is my own twist on a recipe from The Pioneer Woman and several others (whose sites I didn't bother to note...sorry) and was inspired by my love of the Japanese Noodles at Noodles and Co.

Yeah...not the best photo...anyone have any tips on getting better photos from an I-Pad?

1 pkg. whole wheat spaghetti (I can't for the life of me find udon noodles in our food desert)
1/2 C. soy sauce
2 T. sugar or honey
2 T. rice vinegar
2 T. sesame oil
1 T. chili paste
1 pkg. firm tofu

1) Drain the tofu and cut it into six equal slices.  Squeeze the excess moisture from it, using paper towels to absorb the moisture as you gently apply pressure.
2) Mix together the sauce ingredients in a shallow dish.
3) Marinate the tofu for at least ten minutes, flipping it as necessary to ensure that both sides get to soak up the juice.
4) Add a small amount of sesame oil to a medium frying pan and heat it over medium high heat.  Meanwhile, boil the water to cook your spaghetti.
5) While the noodles are boiling, saute your tofu for a few minutes on each side, making sure that it is    heated through and nicely browned.  Transfer to a plate and cover to keep warm.
6) Drain your noodles and return them to the pot.  Pour the marinade over the noodles and return them to a medium high heat.  Stir until all of the liquid is absorbed.  (Sometimes at this point I add a little more oil, or soy sauce, or chili paste...It just depends on how I think it's all shaping up.)

So that's the basics.  I will sometimes julienne a few carrots and bell peppers and add mung bean sprouts at the last minute for a quick saute to toss on top of the noodles.  Other times I steam some soy beans and just use those instead of tofu for my protein element (a favorite for Kris), and then other times I'll add some green onion and a passel of steamed broccoli and call it good. Cilantro pairs well with it too.  I don't think you can go too wrong with this concept, so do what your family likes.
 

Rumbi Rice Bowls

Ingredients

• 1 Tbsp. vegetable oil
• 4 carrots, peeled and grated
• 3 celery stalks, washed and sliced
• 1 zucchini, chopped into small cubes
• 1 1/2 c. chopped broccoli florets
• 2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
• *Rumbi Rice (see recipe below)
• **Spicy Hawaiian Teriyaki Sauce (see recipe below)

Instructions

• Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.
• Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice or jasmine
2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
2 tsp. sugar

Splash of white vinegar 

1 tsp kosher salt (optional)
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutesbe, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid — if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)

Asian Dressing or stirfry

This is amazing. Just stir fry with whole-wheat noodles and veggies. If you eat tofu, this is a great marinade.

8 Tbsp Olive Oil
Juice of 1 lime
2-3 Tbsp sesame oil
8 Tbsp soy sauce
1/2 cup brown sugar
3 Tbsp ginger
2 cloves garlic
2 hot peppers
cilantro

Blend all ingredients in a high-power blender. I just used one hot pepper and cut the olive oil in half.

Spring Rolls