Ingredients

Scale

RECIPE:

1-2 packages of ramen noodles, cooked

2-3 tbsp oil

1 onion, sliced

1 super firm tofu, grated

1 tsp. Salt

1 tsp. Black pepper

1 tsp. Garlic powder

1 bag @kosher_taste diced mixed peppers, defrosted and drained

1 container @goldentastesalads Thailandy Sesame Eggplant salad

2 eggs whisked

2 tsp. Soy sauce

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Instructions

In a large frying pan sauté your onions in the hot oil for about 5 minutes. Then add your grated tofu and mix with the spices and then let it cook on high till the bottom starts getting crispy. Mix well.

Then add your peppers and and Thailandy salad and mix well. Then make a space in your pan to pour in your whisked eggs and scramble. Add your soy sauce. Mix it all together.

Then add your cooked ramen to the pan, combine everything and then EAT.

Notes

If you can find the Thailandy salad near you, you can sub with 2 tbsp. Tomato paste, add some fresh chopped eggplant with the peppers and cook down. Then add about 2 tbsp. Toasted sesame oil and mix with everything. Not exactly the same but delicious These are the products that I love and use. You can find them in your local kosher grocery store

Author: Sarah Lasry