Fried Noodles with Tofu

Ingredients

• 200 g egg noodles
• 200 g baby corn
• 1 red bell pepper
• 2 carrots
• 1 tsp finely grated ginger
• 1 clove garlic, finely chopped
• 2 Spring Onions
• 400 g Tofu
• 100 ml Vegetable broth
• 1 tbsp fish sauce
• 2 tbsp oil (20 g)
• 2 tbsp light soy sauce (30 ml)
• Pepper

Instructions

1. 1.

   Cook egg noodles according to package instructions in a pot of boiling water until al dente. Then rinse with cold water and drain well.

2. 2.

   Wash the bell pepper, halve it, remove seeds, and cut into strips. Peel carrots, slice lengthwise into about 3 mm thick rounds, then quarter them crosswise and cut again lengthwise into thin sticks.

3. 3.

   Wash and trim spring onions, cut diagonally into thin rings. Cut tofu into cubes.

4. 4.

   In a wok, heat oil over medium heat and fry tofu cubes for 5–7 minutes. Add carrot sticks, corn kernels, bell pepper strips, and spring onion rings in turn, then add ginger and garlic. Deglaze with vegetable broth. Stir until vegetables are tender yet crisp and all liquid has evaporated.

5. 5.

   Finally stir in the noodles, season with fish sauce, soy sauce, and pepper. Plate the fried noodles with tofu and serve immediately.