Egg Noodles with Mixed Vegetables

Ingredients

• 200 g smoked tofu
• 1 red bell pepper
• 1 green bell pepper
• 1 stalk Celery
• 1 Shallot
• 1 tsp wok spice blend
• 0.5 tsp curry
• 1 stalk lemongrass
• 1 Garlic clove
• 1 tbsp Sesame oil
• 150 ml Vegetable broth
• 2 tbsp Lime juice
• 250 g Chinese egg noodles
• 1 bunch Thai basil
• 4 tbsp soy sauce

Instructions

1. 1.

   Wash and trim the bell peppers and celery, then slice into thin strips or rounds. Pat the tofu dry and cut into cubes. Peel and finely chop the shallot and garlic. Trim the lemongrass and finely mince it. Cook the rice noodles in plenty of salted water according to package instructions.

2. 2.

   Sauté the garlic and shallot in sesame oil, add the bell peppers, celery, and tofu, and stir-fry for 3 minutes. Add curry, mix in lemongrass, season with wok spice blend, pour in soy sauce, vegetable broth, and lime juice, then taste and adjust seasoning. Drain the noodles, combine them with the wok vegetables, and serve garnished with Thai basil.