Because sometimes you just need a vehicle to consume Five Spice, amirite?

Also, mushrooms are delicious.  I don’t know when I started feeling this way–it’s been within the last several years–but it’s happened and I’m embracing it.

A little too much, maybe.  I definitely gathered far too many ingredients to fit comfortably in the pan.  This happens a lot.  I should get bigger pans.

Ingredients:

I package lo mein noodles

1 shot* peanut oil

1 shot hot chili sesame oil, divided

1 block extra firm tofu, diced

1 pound or so of mushrooms–I used a mix of oyster, shiitake, and white buttons–sliced

1 yellow onion, sliced in half pole to pole and then sliced thin

4 cloves garlic, minced

1 package lo mein noodles

3 carrots, julienned

1 zucchini, sliced

4 green onions, sliced

1 shot vermouth (I would have used sake, if I’d had any)

2 shots tamari

1/4 tsp. powdered ginger

3/4 tsp. Chinese five spice

salt

Heat the peanut oil and half of the hot chili oil in your biggest still-not-big-enough pan or a wok if you’ve got one over medium plus (that is, just a bit more than medium, but not so far as I’d call it “medium-high”).  Cook the tofu for a couple minutes. Add the yellow onion and mushrooms.

Meanwhile, cook your noodles per the package instructions.  When they’re done, rinse in cold water and toss in the remaining hot chili sesame oil.

After the mushrooms are softened, add the garlic.  After a minute, add the ginger and five spice.

Add the zucchini and carrots and cook, stirring, for a couple minutes.

Add the green onions, tamari, and sake/vermouth.  Turn up the heat a smidge and cook until most of the liquid has evaporated. If you’re like me, your pan is way too full to even think about getting the noodles in there.  Maybe remove some of the veggies with a slotted spoon?  Toss the noodles with the rest of the stuff as best you can.

*like, in a shot glass.