Green Goddess Wok Noodles with Crumbled Tofu

Instructions

1. Start by cooking the edamame. Bring a pot of salted water to a boil, add the edamame, and cook according to package instructions (usually about 5 minutes). Drain and set aside.
2. While the edamame is cooking, prepare the other vegetables. Slice the onion thinly, wash and chop the savoy cabbage into bite-sized pieces, and grate the carrots using a box grater or food processor.
3. Drain the tofu and pat it dry with paper towels. Using your hands, crumble the tofu into small pieces, similar to the texture of scrambled eggs.
4. Mince the garlic and grate the ginger.
5. Cook the wok noodles according to package instructions. Drain and set aside.
6. Heat the vegetable oil in a large wok or deep frying pan over medium-high heat.
7. Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant.
8. Add the crumbled tofu to the wok and stir-fry for 3-4 minutes until it starts to brown slightly.
9. Add the sliced onion to the wok and stir-fry for 2 minutes.
10. Add the grated carrots and chopped savoy cabbage. Stir-fry for another 2-3 minutes until the kale starts to wilt.
11. Add the cooked edamame and stir-fry for another minute to heat through.
12. Add the cooked noodles to the wok and toss everything together.
13. Pour in the soy sauce and sesame oil. Stir-fry for another 2 minutes, ensuring everything is well combined and heated through.
14. Taste and adjust seasoning with salt and black pepper as needed.
15. Remove from heat and serve hot.
16. Garnish with sesame seeds or chopped green onions if desired.
17. This dish is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave before serving.