Garlic chili noodles with crumbled tofu

Pat the tofu dry and mash into a crumble with a fork in a bowl.

Finely chop the garlic, ginger and green onions.

Heat a non-stick pan over medium heat with 1 tablespoon avocado oil; saute the crumbled tofu three to four minutes.

Add 2 teaspoons dark soy sauce and saute another couple of minutes; set the tofu aside.

Bring a pot of water to a boil for the noodles.

Return the pan to medium-low with 2 tablespoons avocado oil; cook the garlic and ginger about two minutes.

Cook the noodles a minute less than the package instructions, here three minutes, stirring to keep them from sticking.

Add 1 tablespoon gochugaru and cook about a minute, then 1 tablespoon oyster sauce.

Strain the noodles into the pan; add 1 teaspoon dark soy sauce and the tofu, raise to medium and saute two to three minutes.

Add the green onions, saute another minute, plate and serve.