4 oz rice noodle
1 cup vegetable broth
1 Tbsp oyster sauce
2 Tbsp soy sauce
2 tsp corn starch
2 Tbsp olive oil
1/4 block firm tofu, cut into 1/2” cubes
1/2 carrot, thinly sliced on the diagonal
1” ginger, chopped
2 garlic cloves, chopped
1/2 - 1 tsp gochugaru
2 baby bok choy heads, quartered & cut lengthwise into 1/4” widths
1 egg, beaten
boil rice noodle in salted water until just soft, 3-4 minutes
drain, then rinse noodles in cold water
mix oyster / soy sauce / cornstarch with vegetable broth
saute tofu in olive oil until starting to brown
add carrot / ginger / garlic & saute 1 minute
add bok choy & saute 2 minutes
stir broth mixture & add to pan, bring to a boil, see it thicken
add noodles & stir until they’re warmed back up
pour beaten egg over all & stir gently, 30 seconds, until egg is cooked
serve with lots of dried seaweed on top
