Ramen noodle stir-fry with chili crisp, tofu, and edamame
Servings
2
Heat Level
Prep Time
20 mins
Cook Time
15 mins
Ingredients
- 2 tbsp vegetable oil, divided
- 300 g firm tofu, cubed
- 4 tsp dark soy sauce
- 2 tbsp maple syrup
- 4 tbsp Blue Dragon Chili Crisp, divided
- ½ cup frozen edamame, shelled
- 2 nests Blue Dragon Ramen Noodles
- 4 tsp honey
- 4 tsp Blue Dragon Mirin Sauce
- 2 cloves garlic, minced
- 4 tsp Blue Dragon Sesame Oil
- 2 tsp sesame seeds, toasted
- 1 carrot, julienned
- ¼ cup cashews
Instructions
- In a frying pan over medium heat, add 1 tbsp of vegetable oil—brown cubes of tofu on all sides. (5 minutes)
- While Tofu is browning, add to a small bowl – the soy sauce, maple syrup, and 2 tbsp of the Chili Crisp (2 minutes)
- Once the tofu starts to brown, add the sauce to the pan and cook with the tofu. (3 minutes).
- Cook the frozen edamame with a bit of water in the microwave. (2 minutes)
- In a separate pot, cook the noodles per instructions on the package and drain. Rinse under cold water and toss to prevent sticking. Set aside. (4 minutes)
- In a small bowl, combine the remaining 2 tbsp of Blue Dragon Chili Crisp, honey, Blue Dragon Mirin Sauce, garlic, sesame oil, and sesame seeds. Set aside. (2 minutes).
- In a large frying pan over medium heat, add the remaining 1 tbsp of vegetable oil. Reheat cooked noodles, add the chili crisp & mirin sauce, and toss well . (2 minutes).
Recipe calls for
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