woking again.

Mr. Wok is doing me good about once a week, now. My favorite method for late night "I worked until 8 then went to the gym for two hours" dinners. This one is a favorite, and it's basically my go-to sauce for any kind of stir fried noodle dish. You can swap out the protein for anything, really. Organic tofu is a great option for a good shot of protein for way less $$$ than an animal source.

I can't say I actually measure anything when I cook like this, but here goes:

Press one block of extra firm tofu while you're at work (I put it in a strainer over a bowl, wrapped in paper towel with some weights on top).

When you come home, set a pot of water to boil while you chop up some broccoli, peppers and cabbage. Get out some frozen edamame. When the water boils, salt it and add in a box of whole wheat spaghetti or linguine.

Meanwhile, heat up your wok. Add in some peanut oil and about a 1/2" knob of peeled, minced ginger, three minced cloves of garlic and a pinch of chili flake.

When your pasta has about 2-3 minutes to finish, add in your broccoli and frozen veg. Strain all together, being careful to eliminate as much water as possible (water + hot oil = calling out of work the next day).

Add in fresh vegetables to wok, stir around for about a minute and add in strained pasta and frozen veg.

Now comes the super scientific sauce recipe: 3 parts soy sauce, one part peanut butter, splash of rice vinegar, splash of sesame oil, splash of fish sauce and a good squirt of sriracha! Go wok!