I figured it has been a while since I posted on the blog, and I miss it a bit, but I’ve crazy busy prepping for my application for schools.
The other day I made a improvised noodle dinner.
1 pack rice noodles
1/3 Savoy cabbage
4-5 green cabbage leaves
2,5 dl soy cuisine cream
1 red onion
3 fat garlics
2 spring onions
Some chopped coriander
Salt and pepper
Gluten free soy sauce
200g neutral tofu
Prep the noodles after packing instructions.
Chop the onion and garlic. Heat some olive oil in a wok and add the chopped ingredients.
Keep an eye on it while it softens, and add some salt. Add the tofu and mingle it with the onion and garlic for a while so the flavor from the onion and garlic penetrates into the tofu.
Add the rest of the ingredients to the wok except noodles.
Let the cabbage soften a bit, and then add the noodles.
Stir it around so it mingles well and again let the taste from the veggies and cream penetrate the noodles. Add some salt and pepper.
Serve with coriander and soy sauce. And there you have it, and delicious, easy light meal.
Hope you’ll like it as well as I do.