Did somebody say noodle night? This number is brimming with some tasty veggies that deserve some recognition - baby broccoli (our fave green friend) and Asian greens (the best leafy veg on the market). Combine them together along with some egg noodles and tofu and you've got yourself a winner dinner!
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
Asian Stir-Fry Sauce
1 packet
Asian Greens
1
Baby Broccoli
1 packet
Egg Noodles
1
Firm Tofu
1 sachet
Sweet Soy Seasoning
1 drizzle
olive oil
¼ cup
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, roughly chop baby broccoli and Asian greens. • Cut firm tofu (see ingredients) into 1cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli, until just tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl.
• Return frying pan and heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. Add sweet soy seasoning and cook until fragrant, 1 minute. • Add Asian stir fry sauce, cooked egg noodles, veggies, the water and a pinch of brown sugar, tossing to combine, 1-2 minutes. Season to taste.
• Divide sweet soy tofu noodle stir-fry between bowls to serve. Enjoy! ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion and long chilli. Cut lime in half. Garnish with spring onion and chilli and squeeze over lime to serve.