Malaysian Tofu, Prawn & 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, prawns and then popping a jammy fried egg on top.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
2
Garlic
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1
Malaysian Tofu
(Contains: Gluten, Wheat, Peanuts, Soy; May be present: Sesame.)
1
Asparagus
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
Sesame Oil Blend
(Contains: Sesame;)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Ginger Paste
1
Long Chilli
1
Lime
1
Carrot
Utensils
Cooking Steps
• Boil the kettle.
• Thinly slice carrot into half-moons.
• Roughly chop Asian greens.
• Trim ends of asparagus (see ingredients) and cut
into thirds.
• Thinly slice long chilli (if using).
• Slice lime into wedges.
• Finely chop garlic.
• Slice Malaysian tofu into 2cm chunks.
• 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.
• 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.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a paper towel-lined plate.
• Wipe out frying pan, then return to high heat with a
drizzle of olive oil.
• When oil is hot, crack the 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 and asparagus,
tossing, until slightly softened, 4-5 minutes.
• Add Asian greens, garlic 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, prawn and noodle stir-fry between bowls. Top with fried egg and chilli (if using).
• Serve with any remaining lime wedges. Enjoy!
