Ingredients:
- 3/4 cup of chopped napa (Chinese cabbage)
- a clove of garlic (minced)
- 1/2 medium shredded onion
- 1/2 of a block of Japanese curry (1 box of curry comes with 8 blocks, you will only need HALF of a block which is a VERY small amount!)
- 1/2 block of firm tofu (cubed into bite size pieces)
- 1 bundle of buckwheat noodle
canola oil spray (any oil will do, only used for nonstick purpose)
- 1 stalk of green onion chopped into big pieces (about an inch each)
- salt to taste
Directions:
1. Fill a pot of water with cold water and the bundle of buckwheat noodles. Bring it to a boil until noodles are soft. Rinse with cold water.
2. While waiting for the noodles to boil, in a nonstick pan over high heat, stir fry the garlic, onion shreds, and napa until napa, onion is translucent.
3. Add the tofu into the pan and stir carefully (tip: to stir tofu without breaking it into pieces, push it with your spatula towards the middle).
4. Remember to keep an eye on the noodles!
5. Add a little bit of salt and 1/4 cup of water to the pan. Break in the curry block and stir. Put a lid on the pan for a while and let is simmer in low heat.
Open the lid and stir until the curry blocks are fully melted into the mixture (make sure there's no chunks!)
6. Plop the noodles into the mixture for a few seconds and put in a bowl.
7. Scoop some of the veggie tofu mixture on top of your noodles (You'll probably have extra veggies and tofu left over).
8. Garnish with thinly sliced green onion.
9. Slurp Slurp! :)
