This takes about 10-15 minutes of prep up front and then everything goes pretty quick.
8 ounces of fettuccine rigate noodles (or similar flat noodle)
8 ounces of sugar snap peas
1 package of firm tofu, cubed
1 pint of cherry or grape tomatoes, halved
4 ounces of water chestnuts, sliced
1/2 cup of green onion, sliced thinly
1/2 cup of yakitori sauce
1 tablespoon of vegetable oil
1 tablespoon of chili garlic sauce (optional)
toasted sesame seeds
What you’ll do:
After all the prep work, start to boil a large pot of water then cook noodles as directed on package. While the water is starting to boil, in another pan, over medium-high heat, pour one tablespoon of vegetable oil and brown the tofu (7-10 minutes). When the noodles are just about done add in the snow peas to the boiling water for a minute or two, then drain, rinse, and return to the pot. Add the tofu, the halved tomatoes, sliced water chestnuts, sliced green onions, and yakitori sauce. Mix well and serve. You may sprinkle the toasted sesame seeds over the plated noodles as desired. Note: there are three options for the sauce, original yakitori (for no spice), spicy yakitori (for a little kick), and the spicy yakitori with the chili garlic sauce (for more heat).