Monday Night Meal, Winging It!

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Udon Noodles With Tofu and Malaysian Peanut Sauce

Hello, to all, I hope you had a great weekend and survived your Monday, must have more coffee. I don’t know about you, but today I was dragging myself around all day not feeling too enthusiastic about anything, especially work related. Once I finally did reach the end of the day, I walked into my home and sat at a 120 degree angle for around 45 minutes watching TV. What did I watch? No clue! I don’t remember, I just sat and stared, kind of like the screen saver of my brain came on, there was action but nothing was happening. But the eating hour was rapidly approaching and I didn’t have any clue as to what I was going to prepare, was this you today?

But, low and behold, all my training of watching Chopped on Food Network was about to pay off! I found some udon noodles, I found some tofu, I found some bell peppers, a few green onions, hey I know how to make a malaysian peanut sauce, hey I just found out what I’m cooking for dinner! Truth be told, I could not make it past the first round of Chopped, those chefs are operating in a whole other realm. But tonight, I didn’t get chopped, and you won’t either if you make this delectable, healthy, easy, EJlicious dish!

One thing I’ve learned when I do my shopping is that besides buying exactly what I need, I always buy staples that I can ‘wing it’ when nothing is planned. Some of my staples that I purchase might be; pastas, gnocchi, tortillas, soba noodles, tomato sauce, chicken broth and a protein like chicken. I can make so many different meals by just having these always around.

Well, I gotta get back to that 120 degree angle on the couch so I can prep for the 180 degree angle I will be spending on my bed! Have a great new day tomorrow and thanks for reading.

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Ingredients

  • 3/4 cup rice vinegar
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons water
  • 2 tablespoons natural-style chunky peanut butter
  • 1/2 to 3/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 2 bell peppers
  • 2 green onions
  • Package of firm tofu, cut up into 1/2″ cubes
  • 1 lb package of udon noodles

Step 1

Combine first 8 ingredients in a bowl; stir well with a whisk.

Step 2

Cook udon noodles as directed, put aside in large bowl.

Step 3

Heat a nonstick skillet over medium heat. Add canola oil to pan; swirl to coat. Add tofu; cook 5 minutes, stirring frequently. Remove tofu from pan. Cook bell peppers in pan for about 3 minutes. Set tofu and peppers aside.

Step 4

Pour rice vinegar mixture into pan; bring to a boil over medium-high heat. Cook 6 minutes or until slightly thickened. Return tofu and peppers to pan; cook 1 minute  and then pour into large bowl holding noodles. Mix well, garnish with green onions.

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