Well, guess what? It RULED THE WORLD. We both pretty much freaked for this meal. Supposedly it served 4-6, but - uh - it served 2. I used the suggestion to use tofu instead of seitan, so I dry-fried the tofu cubes while I was prepping the veggies. Basically, you use the ramen noodles without the spice packets, then you add them to your stir fried veggies (onion, daikon, carrots, shiitakes, sugar snaps...). The recipe is quick and easy and super yums. I pretty much cannot wait to make it again.
While we're on the subject of that book - here's another recent dinner I made from it. Korean BBQ Tofu, Spicy Asparagus, and Korean Potatoes. It was a really great meal, and a good combo, but those Korean Potatoes pretty much stole the show. What an excellent recipe! Spicy, sweet, cooked with onions and shiitake mushrooms, they were just dynamite. We both saved our potatoes for last, since it was our favorite part of the meal!
Hey! Don't forget to enter my contest to win a copy of Allyson Kramer's new book:
Great Gluten-Free Vegan Eats from Around The World!
I'll pick a winner this weekend