Chinese noodles with vegetables and soy sauce

Cut the vegetables into small sticks and sauté them in the pan in order of cooking, with a little oil. The order I followed was: peppers, carrots, onion and leek and finally zucchini.

When we observe that all the vegetables have the desired texture, we sprinkle the vegetable mixture with a generous amount of soy sauce, according to personal taste.

While the vegetables are simmering, cut the tofu into squares and brown in a frying pan with a little oil. When it has a golden color, add another dash of soy sauce and let it evaporate.

We put the vegetables and the tofu together in a frying pan with soy sauce and sauté.

Cook the pasta according to the package directions (usually about 3 minutes).

When the pasta is cooked, add it to the pan with the vegetables and add a drizzle of oil (otherwise it will stick to the pan). Sauté well with the vegetables and check to see if it is necessary to add a little more soy sauce. We also add seeds to taste.

EXTRA: when everything is cooked, over low heat, I add an egg and stir it constantly until it is completely set.