Refrigerator Noodle Creation

cabbage  tofu

I didn’t expect to be writing about this noodle dish while I was making it. This was a meal created as a way of cleaning out the refrigerator. There wasn’t much in there, some tofu that needed to be eaten, a head of cabbage that I had bought for the fish tacos and forgotten about, carrots, which I usually have on hand and frozen peas, another staple in my freezer. Thank god for sesame oil and soy sauce or this would have been a real bore. 


The weather in Charleston has been iffy this past week, the forecasts have been predicting thunderstorms everyday, they’ve been right once or twice, but it has made it difficult for me to get on my bike and sweat my way to the grocery store. I learned well from my mother, to make do with what I have and judging from my husbands mmmms and delighted grunts while he was eating my noodle creation, I did pretty well. 

cabbage and carrots  cabbage, peas and carrots

Refrigerator Noodle Creation

  • ½ head of cabbage, sliced into ribbons
  • 2 carrots, cut into peels with a carrot peeler
  • 1 cup of frozen peas
  • 14 oz firm tofu
  • 1 tbsp fresh ginger
  • 2 cloves of garlic, sliced
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp chili paste
  • 1 tbsp extra-virgin olive oil
  • 8 oz package of chinese egg noodles

Create a marinade for the tofu with sliced garlic, 1 tbsp sesame oil, 1 tbsp soy sauce and chili paste. Slice the tofu into ½ inch pieces. Allow to marinate for at least an hour, turning the tofu halfway through the process. 

Peel and dice the ginger. Heat olive oil and remaining sesame oil in a wok over medium heat, add ginger and the garlic from the marinade. When the garlic and ginger start sizzling add the cabbage, tossing in the oil. Add the carrots and the peas and allow to fry for a few minutes before adding the tofu. Once you have added the tofu, add the marinade to the wok and break the tofu up with the back of a wooden spoon. 

In the meantime, fill a large pot with water for the noodles. Bring to a boil over high heat. Once the water starts to boil for the noodles add a small handful of salt to the water and bring to a rolling boil. Add the noodles and cook for about 5 minutes. 

Strain the noodles and toss it with the cabbage and tofu in to wok over high heat. Serve immediately. 


~ by italicious on May 8, 2009.

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