Ingredients
Scale
Servings: 2
- 2 packets of Black Garlic “Chicken” immi
- 3 cloves garlic, minced
- ¼ yellow onion, thinly sliced
- ¼ head of broccoli, cut into florets
- ¼ large carrot, thinly sliced
- Handful of shimeji mushrooms
- 12 cubes of fried tofu
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 2 tsp cornstarch
Instructions
- Preheat oven to 425 F. While oven is preheating, bring water in a small pot to a boil over high heat. Add immi ramen packets and cook for ~4 minutes, until noodles are *just* softened. Drain, reserving 1.5 cups of cooking liquid, and rinse noodles with cold water.
- Once oven is done preheating, place noodles in a lined sheet pan and drizzle neutral oil. Toss the noodles to evenly coat and then bake on the top rack for ~20 minutes, until crispy.
- While noodles are baking, prep your veggies and cut into bite-sized pieces.
- Next, make the sauce. In a medium bowl, add 1 spice packet to the reserved cooking liquid and whisk. Then, add oyster sauce, soy sauce and cornstarch, and whisk until well combined.
- Heat neutral oil in a frying pan on medium high heat. Sauté garlic and onion until onion starts to turn translucent, ~3 minutes. Then, add your veggies and tofu, season with salt and pepper, and continue cooking until everything’s softened ~5-7 minutes, stirring occasionally.
- Reduce heat to medium low. Whisk your sauce mixture to reincorporate any cornstarch that’s settled, and then pour into the pan. Stir well and cook until the sauce has thickened and looks glossy, ~2-3 minutes.
- Top your crispy noodles with the sauce and enjoy!