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