Tofu Noodles with Vegetables and Spicy Sauce

Ingredients

• 250 g Asian mie noodles
• 1.5 bell peppers (red)
• 1 spring onion (green part only)
• 300 g Tofu
• 150 g squid (cooked, ready to eat / for vegetarians substitute oyster mushrooms)
• 2 tbsp sesame oil
• 1 onion (finely chopped)
• 150 ml Vegetable broth
• 2 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 2 tbsp spicy chili sauce
• 1 pinch sugar
• Salt
• Pepper
• chili powder (to taste)

Instructions

1. 1.

   Cook the noodles according to package instructions in salted water. Wash, core, and dice the bell pepper. Slice the green part of the spring onion into diagonal strips. Drain and cube the tofu. Cut the squid into strips. (For vegetarians, clean and slice oyster mushrooms).

2. 2.

   Heat 1 tbsp oil in a small pot and sauté the onion until golden brown, then deglaze with 100 ml vegetable broth, add hoisin sauce, oyster sauce, and chili sauce; let it simmer for several minutes, puree finely, strain into another pot, and bring to a boil again.

3. 3.

   In a wok heat the remaining oil and briefly stir-fry the squid (or sauté oyster mushrooms for 3-4 minutes). Add bell pepper cubes, pour in the remaining broth, and cook briefly. Mix in the drained noodles with tofu cubes and warm everything together.

4. 4.

   Serve immediately in bowls, drizzle with sauce.