Thai Noodle Tofu Stir-Fry with Nuts and Eggs

Ingredients

• 350 g wide rice noodles
• Salt
• 2 cloves garlic
• 4 Spring Onions
• 1 red chili pepper
• 1 piece fresh ginger (ca. 2 cm)
• 300 g Tofu
• 200 g mung bean sprouts
• 1 handful fresh coriander
• 60 g cashew nuts
• 3 eggs
• 4 tbsp soy sauce
• 2 tbsp soy oil
• 1 Lime (juice)

Instructions

1. 1.

   Prepare the noodles according to package instructions. Drain, rinse with cold water and let drain. Peel and finely chop the garlic. Wash, trim and slice the spring onions diagonally into pieces. Wash, trim, deseed and cut the chili into thin rings. Peel and grate the ginger. Dice the tofu into 2-3 cm cubes. Rinse the sprouts in a sieve and let drain. Wash the coriander, shake dry and pluck the leaves. Roast the nuts in a pan until fragrant, cool and chop small.

2. 2.

   Whisk the eggs with 1 tbsp soy sauce in a bowl. Heat 1 tbsp oil in a pan, add the egg mixture and cook for about 2 minutes until set. Flip and cook another 1-2 minutes. Remove from the pan, roll up and cut into strips. Heat the remaining oil in a pan and fry the tofu all over. Add chili, garlic, ginger and spring onions and stir-fry for about 1 minute. Add noodles, mung bean sprouts and egg strips, warm through. Season with soy sauce and lime juice. Divide onto bowls, sprinkle nuts and garnish with coriander before serving.