Drunken Noodles with Tofu

Portions are often adjusted, but please note that yields, timing and cooking utensils may vary when adjusting portions.

INGREDIENT

FOR SAUCE:

▢2 1/2 tablespoons oyster sauce

▢2 tablespoons of soy

▢3 tablespoons sweet soy

▢1 1/2 tablespoons of rice vinegar

▢2 teaspoon fish sauce

FOR the remainder OF DISH:

5 ounces of flat, large, cooked vermicelli

▢ 1/2 medium onion, sliced

▢ 1 medium red bell pepper, sliced

▢2 chopped garlic cloves

▢ 1 or 2 chilies, finely chopped (or use 1/2 teaspoon crushed red chili flakes if you cannot find chilies), adjust seasoning level to your own tolerance

▢Handful of fresh Thai basil

▢ 7 ounce extra hard tofu, diced, squeeze and drain

INSTRUCTIONS

1.combine the ingredients for the sauce.

2.In a small saucepan, bring a pot of water to a boil and cook the vermicelli consistent with the directions on the package.

3.Heat a skillet and add 2 tablespoons of oil to the skillet. When hot, add the onions and peppers to the pan. Cook until tender and tender, about 4 to five minutes. Add garlic, germander speedwell pepper and basil.

4.Reduce the warmth to medium then add the sauce. Stir in order that it's mixed then add the dried noodles. Mix to feature then add tofu and stir gently to feature everything evenly.

5.Serve hot and enjoy!