Fried Mie Noodles with Tofu and Vegetables

Ingredients

• 400 g tofu (sliced)
• 4 tbsp soy sauce
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 300 g egg noodles
• 400 g broccoli florets
• 400 g baby corn
• Salt
• 1 red chili pepper
• 150 g frozen water chestnut slices
• 3 tbsp Sesame oil
• light fish sauce

Instructions

1. 1.

   Dice the tofu and place in a shallow dish. Mix soy sauce with finely chopped garlic and ginger, pour over tofu, and let marinate for about 15 minutes. Cook noodles according to package instructions, rinse under cold water, then drain.

2. 2.

   Wash and dry broccoli and corn. Blanch together in salted water for about 2 minutes, then cool and drain. Slice the chili into rings. Thaw the water chestnuts.

3. 3.

   Pan‑fry tofu with chili in hot oil until golden. Add vegetables and noodles, stir-frying for 2–3 minutes. Season with fish sauce and salt, then serve immediately.