Asian BBQ Tofu Noodle Soup
with Baby Broccoli & Baby Spinach
Rich tofu bursting with Asian spices pairs perfectly with delicate noodles and tender veggies simmering away in our umami and garlicky broth. Complete with a scattering of spring onion for some added freshness and crunch.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
Asian BBQ Seasoning
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Egg Noodles
1 packet
Garlic Stir-Fry Sauce
1 packet
Oyster Sauce
1
Firm Tofu
1
Spring Onion
1
Baby Broccoli
Not included in your delivery
cup
boiling water
1 drizzle
olive oil
Utensils
Cooking Steps
• Thinly slice carrot into half-moons.
• Trim and roughly chop green beans.
• Thinly slice spring onion.
• Boil the kettle.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 4-5 minutes.
• To saucepan, carefully add the boiling water, oyster sauce and garlic stirfry sauce. Stir to combine, then bring to the boil.
• Add egg noodles and baby broccoli, then cover with a lid. Reduce to a simmer and cook until noodles are tender, 4-5 minutes.
• In the last minute, gently stir noodles with a fork to separate.
• Remove pan from heat and stir in baby spinach leaves until wilted. Season to taste. Transfer noodle soup to serving bowls.
• Cut firm tofu into 1cm chunks.
• In a medium bowl, combine Asian BBQ spice blend, tofu and a drizzle of olive oil.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes.
• Divide noodle soup between bowls.
• Top noodle soup with tofu and spring onion to serve. Enjoy!
