a secret

Okay, I'll admit it. Sometimes I eat Ichiban.

It doesn't happen very often. Sometimes though, on days like today, after a particularly grueling chemistry exam and a long night of studying ahead of me, here's the recipe to my guilty pleasure that i love so so much.

heat up a sauce pan on medium heat while at the same time boiling water in a kettle or in another saucepan (about 2 cups). add about a teaspoon of oil (canola, or peanut, or sunflower etc.) to the pan and add 2 green onions, sliced thinly, 4-5 mushrooms, stems removed, sliced thinly and stir fry until softened, seasoning with salt and pepper. Add 1/2 c extra firm tofu, cut into small cubes. Stir often until tofu is slightly golden and add 1 tablespoon of hoisin sauce. fry for one minute and then add the boiling water to the pot. Add the noodles from (gasp) one package ichiban (i like original the best) (not that i've tried out the different flavours). cook until noodles are done, turning up the heat as needed to keep the broth boiling. when the noodles are cooked, add seasoning and 1/3 cup frozen peas and some bok choy if you have it. cook 1 minute. season with siracha (rooster) sauce.

Tuck in.