Noodles with Soy and Peppers (نودل با سویا و فلفل) — Persian-Style Spicy Tomato Soy Noodle Stir-Fry

• 4¼ ozSoy granules (TVP), dry (Soak and squeeze well to avoid a watery sauce)
• 2½ cupBoiling water (For soaking the soy granules)
• 4 gSalt (For soaking water (about 3/4 tsp))
• 10.5 ozInstant flavored noodles (with seasoning packets) (Typically 3 packs; use the included seasoning to keep the classic 'nodl' flavor)
• 5.1 cupWater (For boiling noodles)
• 2 tbspCooking oil (Neutral oil such as sunflower or canola)
• 20 gButter (Adds Persian-style richness; do not burn)
• 7.1 ozOnion, thinly sliced
• 8.8 ozFresh mushrooms, sliced (Cremini or white button mushrooms work well)
• 6⅓ ozBell pepper, thinly sliced (1 large; red or yellow for sweetness)
• 20 gGreen chili peppers, thinly sliced (About 2 small; remove some seeds for milder heat)
• 10.5 ozTomatoes, grated or finely chopped (About 2 medium; grated gives a smoother sauce)
• 1.1 ozTomato paste (About 2 tbsp; deepens color and umami)
• 2 gBlack pepper, ground (About 1 tsp)

Instructions

1. 1

   Soak the dry soy granules in 600 ml boiling water with 4 g salt for 10 minutes until fully plumped. Drain, then squeeze the soy firmly in your hands to remove excess water; this prevents a thin, watery sauce and helps the soy brown properly.

2. 2

   Bring 1200 ml water to a boil and cook the instant noodles for 2 minutes less than the package suggests so they stay springy in the stir-fry. Drain well and set aside, keeping the seasoning packets ready; undercooking now prevents mushy noodles later.

3. 3

   Heat 30 ml oil and 20 g butter in a large skillet or wok over medium-high heat until the butter melts and foams. Add the sliced onion and sauté for 6–8 minutes until golden at the edges; this sweet base is key to a Persian-style savory profile.

4. 4

   Add the sliced mushrooms and cook for 6–7 minutes, stirring, until their released moisture evaporates and they begin to brown. Browning concentrates flavor and keeps the final dish from tasting steamed.

5. 5

   Stir in the squeezed soy granules and cook for 4–5 minutes until lightly toasted and fragrant. This step builds a meaty, nutty depth and helps the soy absorb the sauce instead of diluting it.

6. 6

   Add bell pepper and green chili and stir-fry for 2–3 minutes so they soften slightly but keep some crunch. Sprinkle in 2 g black pepper and 3 g salt now so the vegetables season evenly as they cook.

7. 7

   Add the grated tomatoes and cook for 3–4 minutes until they break down and look glossy. Push the mixture to the side, add the tomato paste to the cleared spot, and fry it for 60–90 seconds before mixing through; frying the paste removes rawness and boosts color.

8. 8

   Add the drained noodles and the included seasoning packets, then toss continuously for 2–3 minutes until every strand is coated and the sauce clings. If the pan looks dry, add 30 ml hot water and toss again; the goal is saucy and glossy, not soupy.