Express Japanese Tofu & Noodle Stir-Fry
with Asian Greens & Coriander
Thanks to saucy tofu and Asian stir-fry sauce, you'll have some delicious fusion flavours for this unrivaled noodle dish that is super speedy and seriously iconic. Hurry, this one won’t last long, so grab yours before it speeds away!
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
Asian Greens
1 packet
Garlic Paste
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Coriander
1 packet
Asian Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat;)
1 sachet
Crispy Shallots
1 packet
Baby Spinach Leaves
1 packet
Egg Noodles
(Contains: Gluten, Wheat, Eggs;)
1 packet
Trimmed Green Beans
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add egg noodles and cook over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside.
• Meanwhile, roughly chop Asian greens and baby spinach leaves.
• Cut Japanese tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook trimmed green beans, stirring, until tender, 4-5 minutes.
• Add garlic paste, Asian greens and baby spinach leaves, cook until fragrant,
1 minute. Stir in Asian stir-fry sauce, soy sauce mix and the water and simmer, until heated through, 30 seconds-1 minute.
• Remove from heat, then add cooked noodles and tofu, tossing to combine. Season to taste with salt and pepper.
• Divide Japanese tofu and noodle stir-fry between bowls.
• Sprinkle over crispy shallots. Tear over coriander to serve. Enjoy!
