Asian Noodle Stir-Fry with Tofu and Water Chestnuts

Ingredients

• 1 Garlic clove
• 2 cm fresh ginger
• 3 spring onions
• 1 red chili pepper
• 3 tomatoes
• 400 g Asian egg noodles
• Salt
• 200 g sweet potatoes
• 400 g smoked tofu
• 120 g water chestnuts (canned)
• 2 tbsp plant oil
• 2 tbsp chives rings
• 2 tbsp Light soy sauce
• pepper (ground)

Instructions

1. 1.

   Peel and finely chop the garlic and ginger. Wash, trim, and cut the spring onions into diagonal pieces about 1 cm wide. Wash the chili, halve it lengthwise, remove seeds, and finely chop. Wash the tomatoes, quarter them, and slice into wedges.

2. 2.

   Cook the noodles in boiling salted water until al dente, drain, rinse with cold water, and set aside. Peel, wash, and dice the sweet potatoes into 1 cm cubes; blanch in boiling salted water for about 10 minutes, then drain and let dry.

3. 3.

   Slice the tofu into thin strips. Drain the canned water chestnuts and slice them thinly.

4. 4.

   Heat oil in a wok and fry the tofu strips for 2–3 minutes until golden brown all around. Remove and set aside.

5. 5.

   Sauté garlic, ginger, and chili in the wok; add potato cubes, water chestnut slices, and spring onions, stir-frying for 2–3 minutes with occasional tossing. Then add noodles, tofu, and tomatoes; sprinkle chives rings, toss gently, and season with soy sauce and pepper. Plate on bowls or dishes and serve.