Knife-cut noodles with crumbled tofu and gochugaru

Pat the tofu dry, place in a bowl and mash to a crumble with a fork.

Finely chop the garlic, ginger and green onion.

Non-stick pan over medium heat with a tablespoon of avocado oil; saute the crumbled tofu 3 to 4 minutes.

Add two teaspoons of dark soy sauce and saute a couple of minutes more, then set the tofu aside.

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

Pan back on medium-low with two tablespoons of avocado oil, garlic and ginger; cook about two minutes.

Cook the noodles a minute less than the package says, in this case three minutes, stirring to keep them from sticking.

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

Strain the noodles into the pan, add a teaspoon of dark soy sauce and the crumbled tofu, raise to medium and saute 2 to 3 minutes.

Add the green onions, saute another minute and serve.