Double Malaysian Tofu & Udon Noodle Stir-fry
with Asparagus & Fried Egg
It's noodle night! For a slurp-tastic result, we're coating them in an umami-rich plant-based Asian mushroom sauce, adding fragrant ginger paste and a kick of fresh chilli, tossing in some satay-flavoured tofu and then popping a jammy fried egg on top.
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 packet
Asian Greens
2
Garlic
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
2
Malaysian Tofu
1
Asparagus
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
Sesame Oil Blend
(Contains: Sesame;)
1 packet
Ginger Paste
1
Long Chilli
1
Lime
1
Carrot
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long chilli (if using). Slice lime into wedges. • Slice Malaysian tofu into 2cm chunks.
• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 1-2 minutes. In the last minute, gently stir noodles with a fork to separate. • Drain and rinse noodles, then set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, in batches, until browned, 3-4 minutes. Transfer to a plate.
• 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. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
• 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 and ginger paste. 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.
• Divide Malaysian tofu and noodle stir-fry between bowls. Top with fried egg and chilli (if using). • Serve with any remaining lime wedges. Enjoy!
