Satay Tofu Noodle Stir-Fry
with Bok Choy
- Sesame
- Soy
- Gluten
- Peanuts
- Wheat
- May contain traces of allergens
- Eggs
- Soy
- Sesame
It’s time to put the grim memories of greasy takeaway noodles staining the front of your shirt behind you, and welcome these noodles into your life! This dish is a healthier option but tastes just as authentic. We’re calling it, it’s official - these noodles are so moreish and saucy that you won’t be able to resist.
Ingredients
2 tbs
hoisin sauce
(Contains: Sesame, Soy;)
1 knob
ginger
1 clove
garlic
2 packet
ramen noodles
(Contains: Gluten; May be present: Eggs, Soy.)
1 packet
Malaysian tofu
(Contains: Soy, Gluten, Peanuts, Wheat; May be present: Sesame.)
1
carrot
1 bunch
spring onions
2 bunch
Bok Choy
Not included in your delivery
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
water
2 tsp
vegetable oil
Utensils
Cooking Steps
Bring a kettle full of water to the boil. To prepare the ingredients, peel and grate the ginger, and peel and crush the garlic. Slice the spring onions. Cube the tofu. Peel the carrot and cut into matchsticks. Quarter the bok choy lengthways.
In a small bowl, combine the hoisin sauce, salt-reduced soy sauce, water, ginger and garlic. Set aside.
Place the ramen noodles in a heatproof bowl and pour over the boiling water. Soak for 1 minute. Drain.
Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the Malaysian peanut satay tofu and stir fry for 1-2 minutes or until golden. Set aside.
Place the same wok over a medium-high heat. Add the carrot, spring onion and baby bok choy and stir fry for 1 minute. Add the hoisin sauce mixture to the wok with the noodles and the tofu. Stir fry for 2 minutes or until heated through and well combined. Tip: If you have some in your pantry, stir through 1 tbs of crunchy peanut butter to transform this into a yummy satay stir-fry.
Divide the noodles between bowls and enjoy!
