Vegetables and Tofu Noodle Stir Fry

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  100g

• Green bell pepper

  Sweet, green, raw

  60g

• Carrots

  Raw

  1 medium or 61g

• Tofu

  Raw, firm, prepared with calcium sulfate

  50g

• Ramen noodle soup

  Beef flavor, dry

  1 package or 85g

• Cornstarch

  Market Pantry

  2 Tbsp or 16g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  2 cup or 473g

Directions

1. - Chop the zucchini, green bell pepper in small cubes, mince the carrot. - In a bowl, mix the 1-2 instant broth packets that came with the noodles with 2 cups of hot water. - In a cup dilute the corn starch with a little cold water. In a non-stick pan or any pan, add the sesame oil and the minced carrot. Let cook until carrots break easily under a fork. Add the rest of the veggies and the tofu with the broth and let boil 2 minutes, then add the corn starch mix to the pan and let thicken for 30 seconds. Set aside. In a microwaveable bowl, put the two noodles and hot water and microwave it for about 6 to 10 minutes, depending on the microwave. Serve noodles in a plate or noodle bowl with the stir fry on top.

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