Tofu Vegetable Noodles
Stir‑fry noodles with tofu and fresh vegetables – a quick, healthy meal from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Chinese noodles
- 5 tbsp light soy sauce
- 200 g Sugar snap peas
- 3 Garlic cloves
- 2 red chili peppers
- 150 g canned baby corn
- 50 g bean sprouts
- 200 g tofu
- 6 tbsp plant oil
- Salt
- pepper (ground)
- 1 tsp five‑spice powder
- 8 tbsp rice wine
- 2 tbsp spicy Chinese chili sauce
Instructions
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1.
Clean, wash and cut sugar snap peas into strips; blanch in boiling salted water, then drain, rinse with cold water and set aside.
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2.
Wash, trim, halve, seed, remove white membranes from chilies and slice thinly.
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3.
Peel garlic and finely dice.
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4.
Drain baby corn.
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5.
Cut tofu into small cubes.
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6.
Heat the wok and add oil. Stir‑fry sugar snap peas, chili, corn and garlic for about 3 minutes; season with salt, pepper, five‑spice powder, soy sauce, rice wine and chili sauce. Add tofu to the vegetables and warm through.
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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 set aside.
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8.
Plate the Chinese noodles with vegetables and tofu on a plate.
