Crispy, Saucy Pan-Fried Noodles & Tofu

Directions

1. In a large bowl mix marinade ingredients together and add tofu mixing well to coat evenly. Set aside for 10 minutes.
2. Using a large pot, bring enough water to a boil to cook the noodles according to package directions. Drain and drizzle with sesame oil to prevent sticking. Set aside covered to keep warm.
3. Using a large non-stick frying pan over medium-high heat, sauté the wedges of cabbage in 1 tbsp of olive oil until they begin to brown, about 3 minutes per side. Set aside covered. Add the peppers to the pan and sauté for 2 minutes, set aside with cabbage. Season with salt to taste.
4. Strain marinade from tofu into a medium size saucepan and add carton of CAMPBELL'S® Rich & Thick Stock. Bring to a simmer over medium heat.
5. Using the same frying pan, next sauté the tofu over medium-high heat until they begin to brown and start to crisp up on edges, about 5 minutes. Set aside with vegetables to keep warm. Add the noodles to the fry pan and sauté to crisp, about 5 minutes. Don’t worry if they are not all crispy, you just want to add some crispy texture.
6. Transfer noodles to a serving platter, top with tofu, peppers and cabbage. Drizzle everything with the stock and garnish with toasted sesame seeds and Thai basil. Serve immediately to enjoy the crispy noodles.