This picture doesn't look spicy, but whoa-nelly, was it hot.
sesame oil, 1 tablespooncanola oil, 1/2 tablespoon
soy sauce, 1/2 tablespoon or to tastebasil, 1/2 teaspoon
garlic, 6 cloves
red pepper flakes, to tastefirm tofu, 1 pack
whichever vegetables (carrots, broccoli, corn, greenbeans, sprouts, watercress, bok choy...)
Add to a cool pan the first 4 items. Raise temperature to about medium low heat, stirring garlic in the oils to infuse. Add tofu and raise temperature to medium high heat, making sure to saute and coat the tofu in the oils. Start to boil water for ramen. Add vegetables (I would suggest longest cooking ones first) and cook for an additional 5-7 minutes. Sprinkle basil and red pepper flakes, and stir for another 3 or so minutes. Add ramen to boiling water, and when finished, introduce noodles to pan and mix to coat.
Our happened-upon ramen was not for the faint of heart or delicate of stomachs. It was so tasty but so spicy; my lips were burning the rest of the night. I want to try this again while being more aware of the dual-functions of the spice cap! It's a great fast meal if you're under a time crunch and want something nutritious. Substitute the ramen for brown rice, or go with just the veggies. Mmmm!