Take your noodle night up a notch with this speedy and wholesome meal that combines classic stir-fry flavours with easy pre-prepped veggies and juicy tofu. It's a simple and satisfying meal that turns into a taste sensation!
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
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.
1 packet
Egg Noodles
1
Zucchini
2 clove
Garlic
1 packet
Japanese Tofu
1 packet
Broccoli Florets
1 sachet
Sweet Soy Seasoning
1 packet
Asian Stir-Fry Sauce
1 sachet
crispy shallots
1 packet
coriander
olive oil
1 tsp
soy sauce
1 tsp
brown sugar
2 tbs
water
• 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.
• Meanwhile, thinly slice zucchini into half-moons. Finely chop garlic. Cut Japanese tofu into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini and broccoli & carrot mix, until tender, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and set aside.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing until browned, 3-4 minutes. • Reduce heat to medium and add cooked egg noodles, veggies, Asian stir-fry sauce, the soy sauce, brown sugar and water, stirring to combine, 1 minute. Season to taste.
• Divide quick sweet soy tofu and veggie noodles between bowls. • Sprinkle with crispy shallots. Tear over coriander to serve. Enjoy!