Just-Got-Back-in-Town 10 Minute Stir-Fry

Yesterday included all of my favourite factors for a perfect fall/winter day, which typically consists of a road trip, family time and loads of coffee. Ella and I go to my parents' town at least once a week but yesterday was extra special: it was time to start decorating the Christmas tree. Emphasis on start as we didn't make it past the lights (surprise and suspense to come for our next visit!). The drive is around 2 hours each way (it can easily be done in 1,5 hours but we tend to stop for Ella's milk or coffee for mommy!), so I always make sure to leave the family home around 4 pm (Charlie's Brown Christmas read by 2 pm, scheduling is everything) to arrive in Montreal close to 6 so I can get Ella ready for bed and get started on dinner. As you might've guessed, my meals after a day on the road consist of just about anything I find laying around. So this stir-fry is nothing fancy or complex, has no crazy pre-red wine steps and takes no time to prepare- how you typically want your Friday night dinner to be!

You will need,

Carrots (2, peeled and thinly sliced)

Yellow onion (1, chopped)

Any type of Chow Mein noodles

Garlic (4 cloves, minced)

Ginger powder (1 tbsp)

Tofu (firm,1 pack)

Sesame seeds (2 tbsp)

Sesame oil (countless tbsp)

Scallions (3-4, chopped)

Chili oil (2 tbsp)

Cornstarch (3 tbsp)

Soy sauce (3 tbsp)

A few simple steps,

1. In a large 'Wok'-type pan over medium heat, stir garlic, sesame oil and onion together for 5-7 minutes (whenever you feel the onion has softened enough)

2. Add carrots, soy sauce and scallions and keep stirring for another 5 minutes, then lower heat and let simmer for about 10 minutes

3. Meanwhile, in a bowl, toss tofu cubes with a bit of chili oil, cornstarch and ginger powder

4. Then, in a separate pan over medium heat, use more sesame oil and cook tofu 2-3 minutes on each side, until golden and cripsy

5. In a separate pot (last one, I promise), bring salt water to boil and cook noodles for the indicated packaging time, then drain

6. Throw noodles and tofu into main pan and mix everything together with tongs (at this point I like to refresh the dish with soy sauce or sesame oil, if need be)

7. Plate and sprinkle with sesame seeds