The Weekend Chef: Ramen Skillet

I used to love ramen noodles growing up.  In high school it was something quick and easy that I made, probably more often as an after-school snack than a meal.  Today, it is very rare that I eat the noodles.  I find the flavoring packets way too salty.  However, being budget conscious, ramen noodles are so cheap!  I knew that there were creative people out there that could find ways to use these noodles in a more healthy way.  I was so glad that I found this recipe.  My husband, the Weekend Chef made this one.  It was super quick and easy to make.  The original recipe used pork, but I had him substitute tofu to make it a vegetarian dish.  It was super tasty and the kids loved it!

Ramen Skillet
recipe slightly adapted from Frugal Antics of a Harried Homemaker

Ingredients:
1 pkg. firm tofu, drained
8 tsp. soy sauce
1 Tbsp vegetable oil
1 Tbsp sesame oil
2-3 green onions, chopped
6 medium garlic cloves, minced
2 14 ounce cans vegetable broth
4 3 ounce packages ramen noodles (discard seasoning)
2 Tbsp oyster sauce
1 10 ounce box frozen broccoli, thawed

Preparation:
Drain tofu, pat dry, cut into bite-size cubes and toss them with 2 tsp of the soy sauce.

Heat the vegetable oil and sesame oil in a skillet over high heat until just smoking. Add the tofu, and cook until it begins to brown. Flip over the cubes and let it cook on the other side, too.

Once browned on both sides put in a bowl, and keep it warm. Cook the onion in skillet until soft, add garlic, and heat through. Meanwhile,in a separate pan, heat the broth and add the ramen, broken into small chunks. Simmer until ramen is just tender, about 2 minutes. Add the remaining 2 Tbsp soy sauce and the oyster sauce, stirring to mix well. Add the broccoli and cook until done and sauce thickens a bit. Add in the tofu and the onion mixture, heat through and serve.

Family Rating: 1 1/2 thumbs up.