SOY & CHILI-LACED NOODLE BOWL

A flavour-packed sauce and a quick toss in a hot wok create an excellent bowl of noodles for lunch. Slivered raw veggies soften in the residual heat of the noodles, but feel free to add whatever cooked vegetables you may have on hand. Smoked tofu is pressed and has an almost cheese-like texture. Look for it at your local health food store. Bonus: leftovers are just as delicious the next day.

1/4 cup (60 mL) soy sauce 3 tbsp (45 mL) spicy chili crisp (such as Lao Gan Ma) 2 tbsp (30 mL) sesame oil, divided 2 tsp (10 mL) brown sugar

1 lb (455 g) fresh thin Asian noodles, such as hakka or chow mein

3 tbsp (45 mL) canola oil, divided 1 (200 g) package sliced king oyster mushrooms, cut into slivers

2 tbsp (30 mL) chopped garlic 2 cups (500 mL) thinly sliced cabbage

1 cup (250 mL) julienned carrots 1/4 cup (60 mL) thinly sliced green onion

1 (180 g) packaged smoked tofu, diced 1 Combine soy sauce, chili crisp, 1 tbsp (15 mL) sesame oil and brown sugar in a small bowl. Set aside.

2 Bring a large pot of salted water to a boil. Add noodles to pot and cook, stirring to separate, until al dente, 1 to 2 minutes. Drain, reserving 1 cup (250 mL) cooking water. Rinse noodles with cold water until cool. Toss noodles with remaining 1 tbsp (15 mL) sesame oil and set aside.

3 Heat 1 tbsp (15 mL) canola oil in a wok over high heat. Add mushrooms and stir-fry until lightly golden, about 2 minutes. Transfer to a plate and set aside. Add remaining 2 tbsp (30 mL) canola oil and swirl carefully to coat pan. Add noodles and fry for 2 minutes, tossing to separate, until beginning to crisp in places. Add garlic and stir fry for 1 to 2 minutes or until fragrant. Add dressing and enough reserved cooking water to loosen, tossing to combine and coat noodles. Remove from heat. Stir in reserved mushrooms, plus cabbage, carrots, green onions and tofu, and serve warm or at room temperature.

Serves 4