Saucy Noodles with Crispy Tofu
Stop. Step away from the phone next time you get a craving for naughty noodles. They needn’t be the domain of the greasy, sticky take away. A lightning fast combination of bright Asian greens, crispy tofu and silky rice noodles along with the feel good factor of cooking a healthy meal at home.
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
160 g
Flat Rice Stick Noodles
1 tbs
hoisin sauce
(Contains: Sesame, Soy;)
1 clove
garlic
1 knob
ginger
½ block
tofu
(Contains: Soy;)
1 bunch
Asian greens
100 g
sugar snap peas
1 bunch
spring onions
1
long red chilli
1 bunch
coriander
Not included in your delivery
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
vegetable oil
1 tsp
brown sugar
Utensils
Cooking Steps
To prepare the ingredients, peel and crush the garlic, and peel and grate the ginger. Cut the tofu into 1 cm thick strips, the Asian greens into 3 cm lengths, and the spring onions into 2 cm lengths. Trim the sugar snap peas, slice the chilli, and pick the coriander leaves.
Bring a large pot of salted water to the boil. Add the noodles and cook according to the packet directions. Refresh under cold water. Drain.
Combine the hoisin sauce, soy sauce, half of the vegetable oil, garlic, ginger and brown sugar.
Heat the remaining vegetable oil in a large wok or frying pan over medium-high heat. Add the tofu and cook, turning, for 1-2 minutes, or until the tofu is golden. Remove from the pan.
Add a dash of oil to the same wok or frying pan and add the Asian greens, sugar snap peas, spring onion, half of the chilli, and a splash of water. Cook, stirring, for 1-2 minutes. Add the hoisin sauce mixture, tofu and noodles and cook, tossing until everything is heated through. Remove from the heat and stir through the remaining chilli and coriander.
To serve, divide the saucy tofu noodles between plates.
