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Directions for the sauce (note this recipe makes about 1/2 cup of sauce):
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* Place a sauce pan on low heat.
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Add brown sugar and light soy sauce.
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Simmer it until the sugar dissolves and the sauce is thicker.
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* Add sake, black soy sauce, sriracha and garlic chili sauce; turn off the heat.
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Leave out the garlic chili sauce if you want a regular teriyaki sauce and not too spicy.
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* Let the sauce cool completely it will thicken up a bit when it cools.
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If you use it right away, the sauce is too runny.
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* Set aside.
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Directions for the dish:
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* Cook ramen in boiling water for 5 minutes until tender or follow the package instruction.
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You do need to add salt.
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Its unlike cooking pasta.
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Drain and divide it into 4 bowls.
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Pour 1 teaspoon of the teriayaki sauce over each bowl and coat the noodles well.
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* Heat up a wok under medium high heat.
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When the wok is hot and about to smoke, add 2 tablespoons of oil.
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You should hear a sizzling noise when its hot.
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* Add garlic and onion; stir often.
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Remember how to work on a wok from the Pad Se Ew post?
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Speed and motion are the key.
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* Add carrots and bean sprouts, and shitake mushrooms (if using) and half of the sauce; stiring it.
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* Add tofu and the remaining sauce.
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Stir fry gently because tofu can break easily just stir until tofu is coated by the sauce.
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You could swirl the wok so that a spatula or wooden spoon doesnt even have to touch tofu.
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* Sitr fry everything about 7 minutes or until cooked through and bean sprouts are partially crispy.
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* Pour everything over your noodles in your prepared bowl.
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* Sprinkle with scallions and red peppers, and add a splash of Sriracha if you prefer a big kick!
