When he was done he said 'I just read your blog... that last post? about the brussel sprouts? you're right, I AM trying to be famous.' Of course I responded with an 'oops' because I didn't think he would read it at all. Luckily for me that catapulted him in to help mode; he insisted (I mean, INSISTED) on taking all the pictures for this blog post. I said ok and then proceeded to TRY to micro manage the angles, lighting, etc.. He wasn't letting me near the camera; even when I tried to take it out of his hands.
So I finally said, 'ok, you do it all and I'll put on the blog that you took the pictures so if they're really bad it's your fault; of course, if they're really good (which they always are) that will also be your fault.' He laughed but I'm the one with the last laugh because I know he does a good job with pictures; always! And that means that now he will have to take pictures for me always! Ha! score one for me!
Anyway, this stir fry was really simple and didn't take a lot of time. I purposely did not stir fry the veggies for very long, as you will see. I wanted them basically raw but slightly warmed up. It was super delicious; I couldn't keep out of it so I proceeded to eat and eat and eat until I made myself sick. It was really good :)
1/2 package long egg noodles (like spaghetti or soba style... find them in the asian section)
1/4 cup tamari
1 Tablespoon agave nectar
4-5 small cloves garlic
1 Tablespoon olive oil
1 Tablespoon fresh chili paste
dash salt, grind pepper
1 cup matchstick carrots
1 cup shitake mushrooms, sliced thin (about 8-10)
2 cups sugar snap peas, de-ended and cut into 1/2 inch chunks
1 red bell pepper, sliced thin
1 package baked tofu, sliced into strips
1/2 english cucumber, sliced thin
3 green onions, chopped
Bring a pot of salted water to a boil; add egg noodles and cook accordingly. Note: I let mine go so they were very al dente; I suggest doing the same. Add'l Note: if you want to cook the whole package, do it! They save well in the kitchen or you can double your veg and make a lot of left overs... it's really good cold!
In a shakeable container (mason/kerr jar, dressing shaker, etc...) combine the tamari, agave nectar, garlic, olive oil, chili paste and a dash of salt and 'grind' of pepper. Cover with the lid and shake it up; really give it a good long shake. Then set it down, but while you are doing the rest of the steps, continue to intermittenly give it a good shake.
Slice all your veg and set it aside. At the same time, grab a wok and turn it on medium heat. Note: a regular pan will work but a wok is so much easier for dishes like this.
When your noodles are done, strain and transfer to the hot wok. Add the contents of your jar that you have been shaking and use your tongs to incorporate.
Once well incorporated, add your tofu and all the veg all at once and stir to incorporate. Let cook, stirring constantly for only about 3-4 minutes at the most then turn off the wok. Note: the veg should be basically raw, just warmed up a bit. It gives great crunch, maintains their nutrients and makes the dish a killer leftover candidate.
In a bowl or on a plate... start with some of the noodles; using your tongs pile them neatly on your plate. Then go through and gather the 'goods', making sure each plate has a good amount of tofu and all the veg.
Top with some sesame seeds, cilantro leaves, cucumber and green onion and you are ready to eat!