Makes about 2-3 servings
1 8 oz. package of bean thread noodles (or 3 bunches of noodles that look like this)
1 tablespoon sesame oil
1 10 oz. package of firm tofu, cubed
1 bunch of kale, stems removed and leaves coarsely chopped
2 tablespoons chili garlic sauce (I used Lee Kum Kee)
Some chopped green onion, for garnish (optional)
- Place the noodles in a large bowl and pour enough hot water in the bowl to cover them. Let the noodles soak for about 15 minutes.
- While the noodles are soaking, heat the sesame oil in a wok or frying pan over medium/high heat.
- Add the tofu cubes and fry until golden on all sides.
- Add the chili garlic sauce and the chopped kale. Cook for a minute or so until the kale begins to wilt. Remove from heat.
- Using tongs, remove the noodles from the water and place them into the chili tofu mixture. If the noodles are too long, you may have to cut them shorter using kitchen shears.
- Stir the noodles with the chili tofu mixture (they'll be sticky, but that's okay). Add more chili garlic sauce if the noodles look dry (or if you want more heat!).
- Garnish with chopped green onion.