“My friends and I love this recipe because it’s quick and healthy, yet tasty! It’s perfect for us college students looking for ways to cook with minimal time and ingredients. The sauce is relatively light and gives the noodles the right amount of flavor. It also keeps the sweet and nutty taste of the Umi noodle! We’ll usually toss in some sautéed veggies and tofu for a delicious and wholesome meal. ”
Recipe and photos by Meg Matsuzaki
Born in Portland, OR in 1997
Lives in Eugene, OR
Student at University of Oregon
Leisure: Photographing my friends, dancing, playing lacrosse, running, stuffing my face with Umi noodles!
Word of the day: Zine
Childhood cuisine: Homemade Japanese comfort food
Active Time: 20 minutes | Difficulty: Easy | Makes 5 to 6 servings
Sweet Vinegar Sauce
4 tablespoons soy sauce or tamari
4 tablespoons sugar
4 tablespoons rice vinegar
4 tablespoons sake
3 tablespoons toasted sesame oil, divided
1 tablespoon hot sauce or chile oil
4 tablespoons chopped green onion
1 tablespoons grated or minced ginger
2 tablespoons vegetable oil
1 package (14 to 16 ounces) medium-firm tofu, cut into bite-sized cubes
4 cups assorted seasonal vegetables (zucchini, peppers, broccoli, onions)
1/2 teaspoon salt
2 packages (24 ounces) Umi Organic ramen noodles
Directions
1. In a wide sauce pan, bring to a simmer soy sauce or tamari and sugar. Cook until the sugar dissolves, about 1 minute. Add the rice vinegar, sake, 2 tablespoons sesame oil, hot sauce, green onion, and ginger. Simmer for 1 minute. Add the tofu and simmer gently for 5 minutes.
2. Place a wok or wide sauté pan over medium-high heat. Add the vegetable oil. Once the oil shimmers, after about 30 seconds, add the chopped vegetables. Saute, tossing often, for 3 to 4 minutes, until the onion is beginning to brown and the vegetables are becoming tender. Add 1 tablespoon of water and cover pan, letting the vegetables steam for 1 minute. Test broccoli for tenderness by piercing with a fork. If it's still tough, cover again and continue steaming for 1 minute. If the fork slides in nicely, remove vegetables from heat and sprinkle with a pinch of salt. Taste and adjust saltiness to your liking.
3. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 2 minutes, stirring often. Drain, rinse under cold water until fully chilled, and shake out excess water. Add noodles to a serving bowl, toss with remaining 1 tablespoon sesame oil. Invite people to serve themselves noodles, ladle tofu and sauce over the top, and add as many vegetables as they want. Serve with hot sauce or chile oil on the side.
Photos by Meg Matsuzaki.
