Teriyaki-Chili Noodles

20min

Servings

2
  • 200g Chili Noodles
  • 200g Portobello or Champignon Mushrooms
  • 2pc Onion
  • 100g Tofu
  • 6tbsp Teriyaki Sauce
  • Salt
  • Pepper
  • Sunflower Seed Oil
  1. Slice the mushrooms and cut the onions into fine strips. Slice the tofu very thinly so it can get a bit crispy during frying
  2. Heat a pan to high heat with some oil and fry the tofu for about 2 minutes on each side, until it starts to get golden brown
  3. Reduce the heat and add the onions and mushrooms. Fry everything for 3 minutes
  4. Add the Teriyaki sauce to the pan and cook the mushrooms, onions and tofu for an additional 5 minutes, making sure to stir them from time to time
  5. In the mean time, cook the chili noodles according to the instructions on the packaging
  6. Mix the cooked noodles into the pan and let them cook for 1-2 additional minutes so they can absorb some of the sauce
  7. Serve the noodles in a bowl and optionally garnish with some sesame