Stir-Fried Noodles with Spring Vegetables and Tofu

Ingredients

• 250 g rice vermicelli
• 250 g Tofu
• 250 g green asparagus
• 1 red bell pepper
• 3 spring onions
• 1–2 garlic cloves
• 250 g baby bok choy
• 4 tbsp sesame oil
• 1 pinch five-spice mix
• 4 tbsp soy sauce
• 2 tbsp fish sauce substitute
• 4 tbsp sriracha
• a splash fresh lime juice

Instructions

1. 1.

   Cook the noodles according to package instructions. Dice the tofu. Wash and trim the vegetables; cut asparagus ends, slice bell pepper into strips, ring-cut spring onions, peel and mince garlic.

2. 2.

   Heat oil in a wok. Add garlic and tofu cubes, season with five-spice powder, stir-fry for about 3–4 minutes. Remove tofu and set aside.

3. 3.

   Add noodles to the pan and fry for 4–5 minutes; add more oil if needed. Stir in soy sauce, fish sauce substitute, sriracha, vegetables, and some spring onions. Cook for another 5–6 minutes until just tender. Fold in tofu cubes, finish with lime juice, and serve.