Malaysian Tofu, Prawn & Egg Noodle Stir-Fry
with Capsicum, Fried Egg & Chilli
- Soy
- Sesame
- Gluten
- Peanuts
- Wheat
- Eggs
- Crustaceans
- May contain traces of allergens
- Sesame
It's noodle night! For a slurp-tastic result, we're coating them in an umami-rich plant-based Asian 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.
Ingredients
1 packet
Asian Greens
1
Capsicum
1
Carrot
1 packet
Coriander
2
Garlic
1 packet
Ginger Paste
1
Lime
1
Long Chilli
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy)
1 packet
Sesame Oil Blend
(Contains: Sesame)
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat May be present: Sesame.)
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
2 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Thinly slice capsicum into strips. Roughly chop Asian greens. Thinly slice long chilli (if using). Slice lime into wedges. • Slice Malaysian tofu into 2cm chunks.
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and 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 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 capsicum, 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, prawns 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. Tear coriander over. Enjoy!
