Spicy Szechuan Style Glass Noodles

Bring a medium saucepan of salted water to a boil for the glass noodles. In a medium bowl, add the vinegar, tamari, sugar, chili garlic sauce, and 3 tbsp water and stir to combine. Set aside. (4-serving meal: use 6 tbsp water)

Add glass noodles to the boiling water and cook until noodles are tender, 5 to 6 minutes. Drain and rinse noodles with cold water to stop the cooking process. Cut noodles into bite-size pieces with kitchen shears, or place noodles on a cutting board and roughly chop into bite-size pieces with a knife. Place the saucepan back on the stove for the next step. TIP: The noodles are easier to cut the longer they sit and become more solid.

Heat 1 tbsp vegetable oil in the medium saucepan over medium-high heat. Add just 2 cloves garlic and ginger. Cook, stirring occasionally, until fragrant, 2 to 3 minutes. Pour in the sauce mixture and cook until starting to thicken, 2 to 3 minutes. Add in the tofu and noodles, stirring constantly until all the tofu and noodles are coated, 3 to 5 minutes. (4-serving meal: use 2 tbsp vegetable oil, 4 cloves garlic)

Place the oven rack in the top third and set your oven to broil. Add brassicas, remaining garlic, 1 tbsp vegetable oil, and a pinch of salt and pepper to a foil-lined baking sheet. Broil the greens until bright green and crisp-tender, 3 to 4 minutes. (4-serving meal: use 2 tbsp vegetable) TIP: All broilers are different, so watch carefully.

Divide the spicy Szechuan glass noodles and tofu between two bowls and top with garlicky greens. Add sesame seeds, a pinch of salt, and sesame oil to a small bowl and stir to combine. Drizzle sesame mixture on top. Enjoy!