Tofu and Vegetable Noodles

Ingredients

• 400 g Chinese noodles
• 5 tbsp light soy sauce
• 200 g Sugar snap peas
• 3 cloves garlic
• 2 red chili peppers
• 150 g canned baby corn
• 50 g bean sprouts
• 200 g tofu
• 6 tbsp plant oil
• Salt
• ground pepper
• 1 tsp five-spice mix
• 8 tbsp rice wine
• 2 tbsp spicy Chinese chili sauce (ready-made)

Instructions

1. 1.

   Clean, wash and slice sugar snap peas into strips; blanch in boiling salted water, then drain, shock in cold water and let dry.

2. 2.

   Wash, trim, halve, deseed, remove white membranes from chilies and cut into thin strips.

3. 3.

   Peel garlic and finely dice.

4. 4.

   Drain baby corn.

5. 5.

   Cut tofu into small cubes.

6. 6.

   Heat wok and add oil; stir-fry sugar snap peas, chili, corn and garlic for about 3 minutes, seasoning with salt, pepper, five-spice powder, soy sauce, rice wine and chili sauce. Add tofu and heat through.

7. 7.

   Meanwhile, break noodles into short pieces as needed and cook in boiling water with 1 tsp soy sauce according to package instructions. Drain and let dry.

8. 8.

   Plate Chinese noodles topped with the vegetable and tofu mixture.