Shrimp Dandan Tofu Noodles

Ingredients

• 1 pack tofu noodles
• 1/2 cup chicken breast (optional)
• 3 shrimp
• Chili oil (1 tbsp chili flakes, 1 tbsp minced garlic, a handful of scallion, 1 tbsp olive oil)
• Sauce (1 tbsp soy sauce, 1 tbsp oligo syrup, 2 tbsp peanut butter, 1 cup unsweetened soy milk)
• 3 perilla leaves
• 1 tsp perilla oil

Check items off while grocery shopping - it’s remembered here.

Steps

1. 01

   Thaw and clean the shrimp, score them, and blanch in boiling water for 1 minute.

2. 02

   Shred the chicken breast (I had leftovers so added about 1/2 cup, but it's optional).

3. 03

   Mix 1 tbsp chili flakes, 1 tbsp minced garlic, a handful of scallion, and 1 tbsp olive oil, then microwave twice for 30 seconds each. The quick chili oil is done.

4. 04

   To the mixture from step 3, add 1 tbsp soy sauce, 1 tbsp oligo syrup, 2 tbsp peanut butter, and 1 cup unsweetened soy milk, and mix into a sauce. Adjust the consistency with more soy milk as needed.

5. 05

   In a mixing bowl, combine the tofu noodles, blanched shrimp and chicken, and the sauce from step 4, and mix well.

6. 06

   Plate the tofu noodles from step 5, and top with chopped perilla leaves and a drizzle of perilla oil.