Chili Garlic Noodles

• 3 tbsp Canola Oil
• 2 tbsp Dark Soy Sauce
• 2 tbsp Oyster Sauce
• 2 tbsp Monster Crunch Chili Crisp
• 1 tbsp Black Vinegar
• 2 tbsp Chopped Ginger
• 4 cloves Garlic (chopped)
• 3 stems Green Onion (chopped)
• 1 package Noodles (choice)*
• 1/2 pack Firm Tofu
• Sichuan peppercorn (to taste)

*We like fresh, knife-cut noodles

DIRECTIONS

1. Crumble tofu and place on paper towel to remove excess moisture
2. Heat large skillet to medium-high, add 2 tbsp canola oil, and sautée tofu 3-4 min, stirring often
3. Add 2 tbsp dark soy sauce, sautee for 2 min. Remove from heat, let cool
4. Boil water for noodles
5. Return frying pan to low-medium heat, add 1 tbsp canola oil, add ginger and garlic, stir and sautée for 1 min.
6. Add 2 tbsp MC and 2 tbsp oyster sauce, stir and sautée for 1 min.
7. Cook and strain noodles. Save 2 tbsp noodle water
8. Add noodles to pan, stir for 1 min. to evenly coat with sauce. Add noodle water to loosen noodles
9. Add 1 tbsp black vinegar, chopped green onions, stir
10. Garnish with sichuan peppercorn (to taste)
11. Plate and dig in!