Tofu Noodles with Oyster Sauce

I crave this veggie-filled dish after super busy, I-can't-believe-I'm-just-getting-home kinds of days. I often vary the vegetables to suit what I have in the fridge. You can use this combination of oyster sauce, soy sauce, Shao Hsing rice wine, and honey to make really delicious stir-fry with your choice of ingredients.

1/4 inch piece of fresh ginger, finely chopped

2 cloves garlic, chopped

3 scallions, trimmed and chopped

2 c mushrooms, cleaned and sliced

1 bunch of Tuscan kale, roughly chopped

3 carrots, peeled and chopped

2 8oz packages of tofu noodles, rinsed and drained

1 T oyster sauce

1 T Shao Hsing rice wine

2 T soy sauce

1 t honey

1/2 t sriracha, optional

1/4 t sesame oil

salt

freshly ground pepper

Heat oil of your choice over medium-high heat in a flat-bottom wok or saute pan. Add ginger, garlic, and scallions and cook for 1-2 minutes. Add the carrots and mushrooms and cook for 3 minutes, stirring frequently. Add kale and cook, stirring frequently for 5 minutes. Season with a pinch of salt and freshly ground pepper.

Add oyster sauce, soy sauce, Shao Hsing wine, honey, sriracha, and sesame oil. Add noodles (I don't cook them, though the package instructs that you to do so) and toss to coat. Cook just long enough to heat the noodles through.

Enjoy!