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Stir-fried noodles with tofu recipe

Stir-fried noodles with tofu recipe

7 ratings

See method

  • Serves 4
  • 15 minutes to prepare and 15 minutes to cook
  • 453 calories / serving
  • Vegetarian

Ingredients

  • 1 x 396g pack plain tofu, drained
  • 4tbsp sunflower oil
  • 2tbsp toasted sesame oil
  • 100g mangetout, trimmed
  • 150g chestnut mushrooms, wiped and sliced
  • 1 red pepper, deseeded and sliced
  • 4 spring onions, trimmed and diagonally sliced
  • 2 garlic cloves, peeled and crushed
  • 20g chunk fresh root ginger, peeled and finely chopped
  • 1 red chilli, finely sliced (without deseeding)
  • 375g packet fresh rice noodles
  • 100g bean sprouts
  • 2tbsp dark soy sauce
  • ½ packet fresh coriander, leaves roughly chopped
  • lime wedges, to serve
  • 50g unsalted cashew nuts
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1890kj
    453kcal     23%

  • Fat

    23g 33%

  • Saturates

    3g 17%

  • Sugars

    7g 8%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 45.3g Protein 7.2g Fibre 4g

Method

  1. Place a large, deep nonstick frying pan or wok over a medium heat and toast the cashew nuts for 1-2 minutes until they turn golden brown, stirring regularly and taking care that they do not burn. Tip onto a board, roughly chop and set aside.
  2. Cut the tofu into 3cm chunks and pat with kitchen paper until you have removed as much of the liquid as possible. Heat the oil in the same pan used to toast the nuts and fry the tofu in two batches over a fairly high heat for 4–5 minutes until golden brown on all sides. Drain on kitchen paper and set aside. Discard the oil.
  3. Pour the sesame oil into the same pan and stir fry the mangetout, mushrooms and red pepper over a medium-high heat for 3 minutes. Add the spring onions, garlic, ginger and chilli and stir-fry for 1 minute more. Shake the noodles and bean sprouts into the pan and cook with the vegetables for 3 minutes, tossing constantly until hot. (Use two wooden spoons to help toss and combine the ingredients.)
  4. Tip the cashew nuts and tofu back into the pan, add the coriander and season with soy sauce. Toss gently together until the tofu is hot then divide between 4 warmed bowls and serve with lime wedges for squeezing.

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