When The World Hands You Ramen Noodles...

...make this instead.

2/3 c peanut sauce
2 T hoisin
1 t toasted sesame oil
2 packages Ramen
340 g cubed teriyaki flavoured tofu
1 med red onion, sliced
2 c broccoli florets
1 c baby corncobs, halved crossways
1 c sliced red bell pepper
1 c snow peas
1/2 c chopped green onion
1/4 coarsely chopped fresh basil or cilantro
1/4 c chopped peanuts for garnish

Mix the first three ingredients and set it aside. (Instead of using a "store bought" peanut sauce, I used the Satay sauce from the Asian Kitchen cookbook.)

Boil some water and pour it over the noodles in a bowl. Let them sit in the water for about a minute (seriously, no more than a minute or they get too mushy, I will probably use shanghai noodles next time). Drain them off and clip once or twice so they're not crazy long anymore.

Cut all of the vegetables in advance and then start. Saute the tofu in a little oil until they start to brown on the sides, pull it out and reserve. Saute the onions very briefly in a smidge of oil and then add 1/4 c water to the wok. Stir them for about 2 minutes or until they start to become tender. Add the rest of the vegetables and stir fry for about 4 minutes (that's what the recipe says to do, in reality, I would start with the snow peas and peppers for a couple of minutes and then add the broccoli and baby corn for the last couple of minutes. And I think significantly longer than four minutes but I really keep things moving in the pan). Add the green onion and stir fry another couple of minutes.

Add the reserved sauce and then the noodles and toss to coat. Return the tofu to the pan, stir to coat and sprinkle with chopped peanuts.

If you haven't guessed, this has a really strong peanut taste to it so don't say I didn't warn you.