Tofu kimchi Yakisoba

I made a super yummy dinner for Stan and I tonight!
We had Tofu Kimchi Yakisoba and shredded carrot salad. Yakisoba is Japanese fried noodles. I got the recipes out of "Juugofun de gohan" (Meals in 15 minutes). The original yakisoba recipe called for pork, but I substituted tofu and added in gochujang, because I wanted something spicy! Check it out!


Shredded Carrot Salad (Ninjin sarada)
1 carrot
1 Tbs vegetable or olive oil
1/2 tablespoon of rice vinegar
1 Tsp of Japanese mustard
Sugar, salt, black pepper to taste

Shred the carrots using a slicer. Try to make the pieces 3-4cm long.
Mix the other ingredients into a dressing. Then toss the carrot in the dressing. Voila!

Tofu Kimchi Yakisoba
2 servings of yakisoba style noodles (These usually come precooked in plastic bags.)
1 package of age tofu (fried tofu)
150 grams of bean sprouts
50 grams of nira (garlic chives/Chinese chives/Chinese leeks)
80 grams of cabbage kimchi
1 Tsp of sesame oil
1 Tbs of soy sauce
1 Tbs of olive oil
gochujang to taste

Wash the bean sprouts using a sieve and a bowl of water.
Cut the nira into 4cm pieces. Cut the kimchi into approximately 1~1.5 cm pieces.
Cut the tofu into cubes.
Sautee the tofu and a spoonful of gochujang over medium heat for about 3~5 minutes.
Add the sesame oil, bean sprouts, and kimchi. Sautee ingredients over medium heat for 2~4 minutes. Add the noodles and stir.
Add the nira and sautee for just a couple of minutes more. At any point, add more gochujang for taste. Eat and enjoy!