Sweet & Savory Drunken Noodles

I have an OBSESSION with Chinese food. I could probably eat it everyday and never grow tired of eating it, because it is so full of rich and fresh flavors. While I'm sure I have not recreated a traditional Asian noodle dish, these noodles are packed with savory bites to have you feeling the Asian sensation. 

The recipe is super easy and quick, so it's perfect for a meal if you're in a hurry! I decided to make this dish vegan, but you are welcomed to substitute tofu for some chicken or sliced flank steak for a richer taste. 

Also, it makes for great leftovers if you decide to cook up the whole recipe for just yourself!

I hope you enjoy adding your own personal touches to this dish!

INGREDIENTS:

• 1 head of broccoli washed and cut into smaller bunches
• 2 carrots peeled and cut into thin strips
• 5 large mushrooms sliced
• 1 cup fresh green beans cut in half
• 1 cup frozen sliced bell pepper (you can also use a fresh bell pepper cut into strips)
• 1/4 cup onion, diced
• 3 tbsp minced garlic (1 tbsp for garlic powder)
• 1/3 cup olive oil
• 5 tbsp olive oil (for the tofu)
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tub of tofu strained and cut into 1 inch strips  (the thinner you slice it, the quicker to cook)
• 1/2 package of spaghetti noodles

INSTRUCTIONS:

1. Cook pasta according to package instructions.
2. In the meantime, sautee the onion, mushrooms, carrots and garlic together with the 1/3 cup of olive oil in a pot.
3. Stir in the soy sauce and honey.
4. Once the vegetables soften, add the green beans, and bell peppers. Cook for 3 minutes.
5. In a separate pan, add 5 tbsp of olive oil and cook with the tofu. Flip tofu when one side is crispy. Remove tofu when completely crispy.
6. Add the cooked pasta to the cooked veggies and mix. Lightly fold the tofu into the other ingredients so it doesn't crumble.
7. OPTIONAL: Drizzle sesame seed oil over serving and sprinkle sesame seeds.
8. Enjoy!