For those days when you want a hearty, quick meal, you'll love this plate of umami-packed stir-fried noodles.
(Optional) If you're preparing the tofu, slice a block of drained, firm tofu and lightly pan fry until golden. Set aside.
(Optional) If using bok choy or other greens, bring a pot of water to a boil and blanch the vegetables for 30 seconds to one minute, drain and set aside. Save the water for blanching the noodles.
In a skillet, heat two tablespoons of oil over medium high heat then add the onion and kimchi. Stir fry for two minutes or until the onion slices have starter to char or brown a little.
Into the boiling water, add the noodles and blanch them for 20-30 seconds. Then use tongs to fish them out of the water and transfer immediately to the skillet with the onion and kimchi. Add the reserved kimchi liquid if you have any and the soy sauce and black bean hot sauce or whatever chili sauce you decide to use. Add only one tablespoon of each and add the remaining tablespoon of the soy sauce and chili sauce if you feel more seasoning is called for (particularly if you opt out of the black bean chili sauce). Stir fry for three to four minutes until the noodles are lightly toasted. Add more oil if the noodles are too dry. Transfer to a plate and garnish with scallions and lemon or lime juice. Serve with your choice of protein and vegetables if you decided to opt out of the tofu and bok choy.
Noodles: These noodles come in packs of three so feel free to use all three packets for a larger serving for two. Also, for preparation, I've blanched the noodles for 20-30 seconds in boiling water but the package directions call for adding a little water to the pan with the noodles. They are very easy to prepare and the original method is even quicker.
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