Chahan Fried Rice

300g Short Grain Rice (600g cooked)
300g Water

200g Carrots
4 Cloves Garlic
125g Peas
75g Green Onions

540g Tofu
100g Soy Sauce
30g Rice Vinegar
Salt and Pepper to taste

Yield: Approx. 1650g

Prepare rice. Saute carrots and garlic until soft. Add peas and cook a few minutes. Add  tofu, green onions, soy sauce, rice vinegar, salt, and pepper to the wok. Cook another couple minutes. Add rice and cook another minute or two until all ingredients are heated through and combined.

Yakisoba

180g Noodles (450g cooked)
150g Onion
150g Carrots, grated
3 Cloves Garlic
1 Tbsp Fresh Ginger
80g Soy Sauce
80g Rice Wine
1 Tbsp Sugar
540g Tofu
200g Napa Cabbage

Combine soy sauce, rice wine, and sugar. Marinate tofu in the mixture. Prepare noodles. Heat Oil in a wok. Stir fry onions until translucent. Add carrots, garlic, and ginger and stir fry for a few minutes. Add cabbage and cook until crisp. Add tofu with the sauce and noodles. Stir to incorporate all ingredients.

Yield: Approx. 1650g

Spicy Soba Noodles with Cabbage

Sauce:
75g Water
75g Soy Sauce
1 Tbsp Chili Sauce
1 Tbsp Brown Sugar

200g Soba Noodles (or substitute other noodles) (500g cooked)
500g Napa Cabbage or Bok Choy, shredded
225g Shelled Edamame
110g Mushrooms
2 Tbsp Sesame Seeds
1 Tbsp Sesame Oil
2 Tbsp Fresh Ginger
3 Cloves Garlic

Combine all ingredients for the sauce in a bowl and set aside. Prepare noodles and edamame in same pot. Toast sesame seeds until golden brown and set aside. Heat oil in a wok. Stir fry garlic and ginger until fragrant. Add mushrooms and cabbage and stir fry until crisp and tender. Add sauce and simmer for a few minutes. Combine with noodles, edamame, and sesame seeds.

Yield: Approx. 1600g