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Tofu & Hokkien Noodle Stir Fry
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Tofu & Hokkien Noodle Stir Fry

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.

Tags:
Lactose free
Spicy
Under 30 Minutes
Vegan
Veggie
Allergens:
Soja
Gluten
Tree Nuts

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.

Preparation Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

½ block

tofu

⅔ packet

Fresh Hokkien Noodles

1

carrot

1 bunch

Asian greens

1 bunch

spring onions

1 clove

garlic

2 tbs

Thai Chilli Jam

¼ cup

roasted cashews

½

lemon

1 bunch

basil

Not included in your delivery

1 tbs

vegetable oil

2 tbs

soy sauce (or gluten-free tamari soy sauce)

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Nutritional Values

per serving
Calories2170 kcal
Fat20.7 g
of which saturates3.2 g
Carbohydrate57.3 g
of which sugars13.4 g
Protein20.6 g
Sodium692 mg
The average adult daily energy intake is 8700 kJ

Utensils

Knife
Peeler
Pan
Plate
Bowl
Small Bowl
Spoon

Cooking Steps

1

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.

2

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.

3

Place the fresh hokkien noodles in a heatproof bowl, pour over the boiling water and soak for 1 minute. Drain.

4

In a small bowl, combine the Thai chilli jam and soy sauce with a splash of water.

5

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.

6

Divide the noodle stir fry between serving bowls.

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