So usually I love making fresh slightly complicated dishes however…I’m having a seriously pregnant week. And by that I mean I am tired and have some serious brain fog. Words are just not coming out in the right order, I’m forgetful, distracted, not creative and HUNGRY!! This baby girl is growing. So I thought I might throw here my go to dinner when I can’t think of much. Its quick, warm, gluten free and family friendly. Best of all, it can be made in one pot! I keep a good supply of things like frozen veggies, tofu and my fav secret weapon, pre-made coleslaw mix (green and purple cabbage and carrots all shredded) I love fresh but when time is in a crunch or my brain is, this works so well.

Easy Asian Style Noodles

1 Package of Asian frozen veggie mix

1 block of firm tofu diced

1 package of medium size rice noodles

2 cups of coleslaw mix

Sauce:

1 cup soy sauce

4 cloves of garlic pressed

1/4 cup rice vinegar

2 inches of ginger diced or pressed

4 tbsp maple syrup (or more if you like a sweeter sauce)

6 cups warm water

Mix everything you need for the sauce and set aside. In a large deep frying pan with a lid, cook tofu (I have non stick pans so I don’t need oil, you might) till brown on all sides. add in your frozen veggies and cook till mostly thawed. Put the dried noodles right into the pan and pour the sauce over top. Put the lid over and let cook for about 15 minutes, stirring occasionally to prevent burning or sticking. Make sure all noodles have been submerged so you don’t get chunks of raw noodles. Put in the coleslaw mix and cook for a couple minutes to soften the cabbage. Once cooked down fully sauce should have thickened by the starch coming out of the noodles and you won’t need cornstarch or flour! Top with Peanuts, Cilantro and hot sauce as desired.