Sweet Chilli Tofu Hokkien Noodles
Use your noodle and choose noodles! This sumptuous stir fry is a veritable greatest hits of delicious flavours and fresh veggies. We’re so excited to bring you this sweet chilli stir fry – the perfect balance of sweet and tasty. After this, we reckon you’ll be losing your local takeaway’s number and cooking this all the time!
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
Thai Tofu
(Contains: Gluten, Soy;)
⅔ packet
Hokkien Noodles
(Contains: Gluten, Eggs;)
2 tbs
sweet chilli sauce
1
carrot
1 bunch
spring onions
1 clove
garlic
¼ cup
roasted cashews
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
½
lime
1 bunch
basil
Not included in your delivery
1 tbs
vegetable oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Bring a kettle full of water to the boil. To prepare the ingredients, cube the Thai tofu. Peel the carrot and diagonally slice it and the spring onion. Peel and crush the garlic. Juice the lime and pick the basil leaves.
Heat half of the vegetable oil in a large wok or frying pan over a medium-high heat. Add the Thai tofu and stir fry for 1-2 minutes or until golden. Remove from the pan and place on a plate.
Place the hokkien noodles in a heatproof bowl, pour over the boiling water and soak for 1 minute. Drain.
In a small bowl, combine the sweet chilli sauce and salt-reduced soy sauce with a splash of water.
Heat the remaining vegetable oil in the same wok. Add the carrot, spring onion and garlic and stir fry for 1 minute. Add the noodles and stir fry for a further 1 minute. Add the sweet chilli sauce mixture to the wok with the roasted cashews and tofu. Stir fry for 1-2 minutes or until heated through and well combined. Add the lime juice and remove from the heat. Fold through the basil leaves.
Divide the noodle stir fry between serving bowls.
