Double Malaysian Tofu & Noodle Stir-fry
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Double Malaysian Tofu & Noodle Stir-fry

Double Malaysian Tofu & Noodle Stir-fry

with Veggies & Fried Egg

It's noodle night! For a slurp-tastic result, we're coating them in an umami-rich Asian mushroom sauce, adding fragrant makrut lime and a kick of fresh chilli, tossing in some satay-flavoured tofu and then popping a jammy fried egg on top.

Tags:
Veggie
Allergens:
Gluten
Wheat
Sesame
Egg
Soy
Peanut

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

2 leaves

makrut lime leaves

1 packet

udon noodles

(Contains Gluten, Wheat;)

½ packet

sesame oil blend

(Contains Sesame;)

1 packet

ginger paste

½

lime

1 packet

garlic paste

1 bag

Asian greens

½

Long Chilli

2 packet

Malaysian tofu

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

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

Not included in your delivery

1

olive oil

2

eggs

(Contains Egg;)

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Nutritional Values

Energy (kJ)3594 kJ
Fat42.3 g
of which saturates6.9 g
Carbohydrate62.7 g
of which sugars25.3 g
Protein48.4 g
Sodium2073 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. • Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice makrut lime leaves and long chilli (if using/see ingredients). Slice lime into wedges. • Slice Malaysian tofu into 2cm chunks.

TIP: The makrut lime leaves are fibrous so make sure to cut them very thin.

2
2

• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. In the last minute, gently stir noodles with a fork to separate. • Drain and rinse noodles, then set aside.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a plate.

TIP: Cook tofu in batches for best results!

4
4

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, crack eggs into pan. Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes. Transfer to a plate and cover to keep warm.

5
5

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until slightly softened, 4-5 minutes. • Add Asian greens, garlic paste, ginger paste and makrut lime leaves. Cook, tossing, until fragrant, 1 minute. • Stir in cooked noodles, plant-based Asian mushroom sauce, sesame oil blend (see ingredients), tofu and a good squeeze of lime juice, until combined.

6
6

• Divide Malaysian tofu and noodle stir-fry between bowls. Top with fried egg and chilli (if using). • Serve with any remaining lime wedges. Enjoy!