Total Cost (minus sundries): $1.25 a serving

This is a quick, easy recipe that looks minimal but really impresses.

It just tastes great all around – it gives your body the boost from eating green leafy veggies, the pick up from the spice and the energy from all the protein.  You can add in all sorts of things too – shredded carrots, mung beans, or crushed peanuts.  All the great mix ins and options that makes this a new meal every time.

Ingredients

• 1 Package of Udon Noodles
• 4 Tablespoons of Sesame Oil
• 1 Package of Tofu, Patted Dry, Sliced into 12
• 2 Heads of Baby Bok Choy, Chopped
• 1 Bunch of Scallions, Chopped
• 1 Clove of Garlic, Minced
• 2 Tablespoons of Soy Sauce
• 1/8 Teaspoon Salt
• 1/8 Teaspoon Pepper
• 1 Pinch of Sugar
• 1 Large Pinch of Red Pepper Flakes

Method

Step 1

Cook the udon noodles and save 1/3 cup of the water before straining. Make sure not to overcook these otherwise it gets nasty... Set side.

Step 2

Put 2 Tablespoons of the oil in a skillet on medium heat and add the tofu, salt and pepper. Sear the tofu until its golden brown, about 4 minutes, then flip and repeat. Set aside.

Step 3

Add another Tablespoon of Oil, the Minced Garlic and the Bok Choy to the skillet. Cook for a couple of minutes, just until they start to become nice and green. Add the scallions, red pepper flakes, the last tablespoon of oil, soy sauce and sugar. Also pour in the 1/3 cup of water. Heat and stir to create a broth.

Step 4

Serve up four bowls of noodles, broth, veggies and tofu and enjoy. Seriously. Enjoy it.