2 (8oz) packs of rice noodles (sub grain-free pasta)
1 (250g) block of tofu
1 head of cabbage, chopped
6 green onions, chopped
¾ cup vegetable broth
3-4 Tbsp soy sauce (sub tamari)
1½ tbsp corn starch (sub arrowroot starch)
2-3 Tbsp maple syrup
½ Tbsp gochujang
1 Tbsp rice vinegar
1 tsp JF Spicy Salt
¼ tsp fresh cracked black pepper
½ Tbsp sesame oil
Green onions, chopped
In a medium bowl, mix together the vegetable broth, soy sauce, corn starch, maple syrup, gochujang, rice vinegar, JF Spicy Salt, fresh cracked black pepper, and sesame oil. Mix together well and set to the side. Cook the noodles according to the package instructions but take them off the heat early as they will cook more in the sauce. In a separate pan, sauté the cabbage, half of the green onions, and the tofu. Mix the sauce once more and add it to the pan with the vegetables. Bring it to a simmer on medium heat. Add in the cooked noodles and combine well with the vegetables and the sauce. Keep this on medium to high heat until the sauce thickens, and the noodles absorb the sauce. Garnish this with more JF Spicy Salt, sesame seeds, and the rest of the chopped green onions. Drizzle with Sriracha and enjoy. This is a great base for any protein. Add chopped chicken, steak, or pork if you aren't vegetarian.
Recipe adapted from The Foodie Takes Flight.