Stir-Fried Noodles with Pineapple and Vegetables

Ingredients

• 500 g Chinese wheat noodles
• 300 g Tofu
• 100 g cashew nuts
• 100 g Sugar snap peas
• 1 red bell pepper
• 0.5 fresh pineapple
• 4 tbsp soy sauce
• 5 tbsp sesame oil
• 4 tsp chili oil

Instructions

1. 1.

   Pat tofu dry and cut into small cubes, drizzle with soy sauce and let sit for 10 minutes. Then drain. Toast cashew nuts in a pan without fat until lightly browned. Rinse sugar snap peas and blanch in salted water for 2 minutes. Wash bell pepper, halve it, remove seeds and cut into strips. Peel pineapple skin thinly, halve, remove core and cut into pieces.

2. 2.

   Cook noodles in boiling salted water for 2 minutes. Heat oil in a large pan. Stir-fry tofu, sugar snap peas, bell pepper strips and pineapple until browned on all sides. Add noodles and stir-fry together. Add cashew nuts and chili oil, mix well and continue cooking for another 2 minutes over high heat.