Fried Noodles with Vegetables and Tofu

Ingredients

• 250 g Tofu
• 4 tbsp soy sauce
• 1 tbsp Sesame oil
• Lemon juice
• 250 g Chinese egg noodles
• 1 bunch spring onions
• 175 g mung bean sprouts
• 2 red bell peppers
• small piece fresh ginger
• 2 Garlic cloves
• 4 tbsp Vegetable oil
• Salt
• ground pepper

Instructions

1. 1.

   Cut the tofu into small cubes. Whisk together 3 tbsp soy sauce, sesame oil and 2 tbsp lemon juice; toss with the tofu cubes and let marinate covered for about 30 minutes.

2. 2.

   Cook the noodles in boiling salted water until al dente (about 2-3 minutes), drain, rinse under cold water, and set aside.

3. 3.

   Wash and trim the spring onions, slicing them into thin rings. Rinse the sprouts in a colander under cold running water. Wash the peppers, remove seeds, quarter them, and cut into thin strips. Peel and finely dice the ginger and garlic cloves.

4. 4.

   Heat a wok or high-sided pan, add 2 tbsp oil and fry the drained tofu until lightly browned. Add garlic, ginger, salt and pepper; cook briefly, then remove and set aside. Add remaining oil to the wok and stir-fry the spring onions, sprouts and pepper strips for 2-3 minutes each, turning frequently.

5. 5.

   Add the noodles and stir-fry for another 2-3 minutes over high heat. Whisk the tofu marination with 3 tbsp water, pour it in, add the tofu back, and season with soy sauce, lemon juice and pepper to taste.