Noodle Vegetable Pan with Tofu

Ingredients

• 15 g dried shiitake mushrooms
• 200 g Chinese wheat noodles
• Salt
• 150 g green beans
• 2 carrots
• 250 g Tofu
• 1 red bell pepper
• 1 Garlic clove
• 1 hazelnut-sized piece ginger
• 3 tbsp soy oil
• 2 tbsp sake (or dry sherry)
• 2-3 tbsp soy sauce
• Pepper

Instructions

1. 1.

   Soak the mushrooms in lukewarm water for 30 minutes. Cook the noodles according to package instructions in salted water, then drain.

2. 2.

   Rinse and trim the green beans, cutting them into pieces. Peel and slice the carrots into strips. Boil the beans and carrots separately in salted water for about 5-6 minutes, then drain and shock in cold water.

3. 3.

   Cut the tofu into cubes. Quarter the bell pepper, clean it, rinse, and cut into strips. Dice the garlic and ginger finely. Heat 1 tbsp oil in a non-stick pan. Fry the tofu on both sides until golden, set aside warm. Drain the mushrooms. Add the remaining oil to the pan and heat. Stir-fry the garlic, ginger, mushrooms, and bell pepper for 3-5 minutes. Add the prepared vegetables and cook for another 3-5 minutes. Season with sake, soy sauce, salt, and pepper. Mix the noodles into the vegetable mixture and let them absorb the flavors briefly. Plate together with the tofu.

4. 4.

   Serve hot and enjoy.