Based on this recipe. I wanted this to be spicier so I ate it with sriracha. I might add some chili garlic sauce to the arrowroot mixture next time. I might increase the sichuan pepper as well.

12 oz tofu noodles (I don’t particularly like Shirataki noodles, although of course you could use those, so these are just shredded firm tofu)
1 tbs arrowroot flour
1 cup water
2 tbs fermented black beans, roughly chopped
1/4 tsp sichuan pepper, ground or crushed
1 large clove garlic, minced
2 tbs soy sauce
2 tbs coconut oil
1 small onion, thinly sliced
1 cup thinly sliced cabbage
Combine the arrowroot flour, water, black beans, sichuan pepper, garlic, and soy sauce. Mix well and set aside.
Heat a wok or a large skillet over medium-high heat. Add the oil. Add the noodles and fry, stirring constantly, for about 6 minutes or until they’re heated through. Add the cabbage and onion and continue cooking until they are as cooked as you’d like. Stir the arrowroot mixture and add to the noodles. Cook for a few minutes until the sauce thickens and coats the noodles. Serve hot.

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