spicy ramen stir fry

Spice caps: there are two ways to open them. 1) flip the top and proceed with a conservative shake-it-out method, OR 2) go for daring with the unscrew-and-eyeball-it method. Well, I inadvertently hopped on a crazy train last night and shook about 1/2 cup of red pepper flakes into our tofu and veggie stir fry. See the all those fiery flakes?

The solution: 

Ramen. 

Even with a pack of these fast-cooking noodles, the broccoli, carrot, corn and green bean stir fry was still coated with the little red pepper.

This picture doesn't look spicy, but whoa-nelly, was it hot. 

Recipe: 

sesame oil, 1 tablespoon

canola oil, 1/2 tablespoon

soy sauce, 1/2 tablespoon or to taste

basil, 1/2 teaspoon

garlic, 6 cloves

red pepper flakes, to taste

firm tofu, 1 pack

whichever vegetables (carrots, broccoli, corn, greenbeans, sprouts, watercress, bok choy...)

Procedure:

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!