Pad C U
Team: Rock Solid Chefs
Host School: Middlebury Union Middle School
Age Group: Middle School
1 lb XL (wide) dry rice noodles
1/2 lb cubed firm tofu
1 bunch broccoli
1 sm bunch bok choy
1 medium sweet onion
4 cloves of garlic
4 lg eggs
4 TBSP vegetable oil plus more as needed
16 TBSP Reduced sodium Chinese soy sauce
12 TBSP honey
3 TBSP seasoned rice wine vinegar
Soak rice noodles in hot water till tender (about 15 minutes) then drain. Add a bit of oil to noodles to prevent sticking together and divide noodles into fourths. Chop broccoli and bok choy into bite size pieces. Chop onion. Press garlic cloves.
Divide ingredients into portions for 4 servings. 4 - 1/2 cups of broccoli, 4 - 1/4 cups of bok choy, 4 - 2 TBSP of chopped onion, 4 - 1/2 tsp pressed garlic, 4 - 1/4 cups of tofu, 1-egg/serving.
Prepare 4 servings of sauce in 4 bowls with combined ingredients: 4 TBSP reduced sodium soy, 3 TBSP honey, 3/4 TBSP rice vinegar. Whisk together in each bowl.
You will be preparing 1 serving at a time in skillet.
Heat non-stick skillet on highest heat. When skillet is hot add oil then garlic and onion. When garlic begins to brown, add tofu. Stir to combine and add 1 portion of noodles folding them into the skillet to combine. Add 1/2 serving of sauce to skillet and fold noodles into sauce till all noodles are coated. Let noodles sit in skillet for 10-15 seconds. Then push aside and add egg to hot skillet. Scramble egg and then fold into noodles. (May need to add a bit more oil if noodles look too dry.) Add 1 serving of broccoli and bok choy. Fold into noodles till broccoli turns bright green in color. Add remainder of sauce and combine. (Broccoli should remain crunchy for serving.) Remove from heat when noodles have charred a bit from heat. Garnish with cilantro. Serve.