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Chinese Recipes

[Chinese Noodle Creativity] Chinese BBQ Crumbled Tofu & Mushroom Noodles

[Chinese Noodle Creativity] Chinese BBQ Crumbled Tofu & Mushroom Noodles

with Pea Pods & Fresh Chilli

Get up to $230 off

Tags:

Vegetarian

Allergens:

Gluten

•Wheat

•Soy

•Sesame

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.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 packet

Pea Pods

1 packet

Asian Greens

½

Long Chilli

2

Garlic

½

Firm Tofu

(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Wheat, Soy;)

1 packet

Sliced Mushrooms

1 packet

Hoisin Sauce

(Contains: Soy, Sesame;)

1 packet

Soy Sauce Mix

(Contains: Gluten, Wheat, Soy;)

Not included in your delivery

1 drizzle

olive oil

1 tsp

vinegar (white wine or rice wine)

Nutritional Values

Calories440 kcal

Energy (kJ)1840 kJ

Fat12 g

of which saturates2.4 g

Carbohydrate56.4 g

of which sugars20.4 g

Dietary Fibre16.5 g

Protein23 g

Sodium1660 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

1

Boil the kettle. Half-fill a medium saucepan with boiling water.
Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
Drain, rinse and set aside.

2

Meanwhile, trim pea pods and halve lengthways.
Roughly chop Asian greens.
Thinly slice long chilli (if using).
Finely chop garlic.

3

Using your hands, crumble plain tofu (see ingredients) into small chunks.
In a medium bowl, combine tofu, Asian BBQ seasoning and a drizzle of olive oil.

4

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Add tofu and cook, tossing, until golden, 4-5 minutes.
Remove pan from heat and stir in half the soy sauce mix and a splash of water until well coated. Transfer to a bowl and cover to keep warm.

5

Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook mushrooms, until just softened, 2-3 minutes.
Add pea pods and cook until tender, 4-5 minutes.
Add Asian greens and garlic and cook until fragrant, 1 minute.
Add cooked udon noodles, hoisin sauce, remaining soy sauce mix, the vinegar and a good splash of water, tossing to combine. Season with pepper.

6

Divide mushroom noodles between bowls.
Top with Chinese BBQ crumbled tofu. Garnish with long chilli. Enjoy!

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