Name: Garlic chili oil noodles with tofu and shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz shrimp, peeled and deveined; 3.5 oz firm tofu, patted dry and cubed; 1/4 tsp salt; 1/2 tsp black pepper; 1 oz spaghetti; 2 cloves garlic, minced; 1 green onions, thinly sliced; 1/2 tsp red pepper flakes; 1 1/2 tsp low sodium soy sauce; 1 tsp canola oil; 8 cups water; 3.5 oz bok choy, halved lengthwise

Instructions

Prep 15 min · Cook 10 min

Bring water to a boil in a large pot. Add the pasta and cook for 10 to 11 minutes until al dente. While the noodles cook, prepare the proteins. When the noodles are nearly finished, add the bok choy to the pot to blanch. Drain, reserving a splash of the noodle water.
Season the shrimp and tofu with salt and pepper. Heat a large nonstick skillet over medium-high heat with a light coating of cooking spray. Add the tofu and shrimp in a single layer. Cook for 2 minutes, flip, and cook for 2 minutes more until the shrimp are pink and the tofu is golden. Done when opaque in the center, 145°F.
Place the garlic, half the green onions, and red pepper flakes in a small heatproof bowl. Heat the oil in a small pan over medium heat for 2 minutes until it just begins to shimmer, then carefully pour the hot oil over the garlic mixture.
In a large bowl, whisk the soy sauce into the garlic chili oil. Add the drained noodles, bok choy, shrimp, and tofu. Toss well to coat, adding a spoonful of the reserved noodle water if needed to loosen the sauce. Top with the remaining green onions.

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Instructions

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