Egg Noodles with Vegetable Tofu

Ingredients

• 350 g Chinese egg noodles
• 2 cloves garlic
• 3 spring onions
• 250 g Tofu
• 1 yellow bell pepper
• 2 carrots
• 150 g fresh soybean sprouts
• 2 tbsp oil
• 2 tsp freshly grated ginger
• 4 tbsp light soy sauce
• 1 tsp cane sugar

Instructions

1. 1.

   Cook the noodles in boiling salted water until al dente, drain, rinse with cold water and set aside. Peel and finely dice the garlic. Trim and slice the spring onions diagonally into small pieces. Dice the tofu. Wash, deseed and peel the bell pepper, then cut into very thin strips.

2. 2.

   Peel and grate the carrots finely. Rinse the sprouts. Heat oil in a wok and stir‑fry the garlic, ginger, spring onions and tofu for about 1 minute. Add the pepper and carrots and continue stir‑frying for another 2 minutes.

3. 3.

   Pour in soy sauce and vegetable broth, stir in sugar and cover to simmer on low heat for 1–2 minutes. Stir in the noodles and sprouts and warm through. Serve arranged in small bowls.