Sesame Tofu and Shrimp Soba Noodles

INGREDIENTS

• 80g soba noodles
• 75g extra firm tofu, cut into ½” cubes
• 6 tail on cooked shrimp (size 31-40)
• 5 mushrooms, sliced
• 1 cup broccoli florets
• ¼ red bell pepper, sliced
• 1 carrot, peeled and sliced
• 2 bird’s eye chili peppers
• 2 green onions, chopped (save some to garnish if you want)
• 10g ginger, finely chopped
• 1 tsp tamari sauce
• A drizzle of sesame oil
• Sesame seeds, to garnish

INSTRUCTIONS

1. Cook noodles per instruction on package. Throw in your broccoli when your noodles are 30 seconds away from being done, just to give it a quich blanch. Drain and set aside when done.
2. Meanwhile, coat a large skillet with cooking spray and heat it over high heat. When it’s really hot throw in the tofu cubes and mushroom slices and turn the heat down to medium-high.  Cook from 5-10 minutes, until nice  and golden brown.
3. Add shrimp and the rest of your vegetables and saute for a minute or two, then add tamari sauce, broccoli and noodles. Drizzle with sesame oil and toss quickly just to combine everything.
4. Transfer to serving bowl (or plate!) and garnish with sesame seeds and green onions.