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Tofu lo mein noodles recipe

Tofu lo mein noodles recipe

3 ratings

Created by The Tesco Real Food team

British-Chinese chef, Jeremy Pang chose this dish for Lunar New Year as noodles signify long life in Chinese traditions. 'It's also the type of dish that I often cook for my kids. It's super-easy to make and I know that they'll gobble it up without any fuss', says Jeremy. See method

Ingredients

  • 2 tsp cornflour
  • 150g firm tofu, sliced into thick batons
  • 3 garlic cloves, finely sliced
  • 2 spring onions, sliced into 2-3 cm lengths
  • 1 carrot, peeled and cut into matchsticks
  • 100g mangetout, finely sliced into matchsticks
  • 1 reduced-salt vegetable stock cube, made up to 450ml
  • 2 x 300g packs fresh egg noodles
  • 100g beansprouts, washed and drained
  • 100g choi sum or pak choi, cut into 4-5 cm lengths
  • 1½ tbsp vegetable oil

For the lo mein sauce

  • 1 tbsp miso paste
  • 2 tbsp light soy sauce​
  • 2 tbsp reduced-salt soy sauce
  • 2 tsp sesame oil
  • 1 tsp sugar (any type)
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1475kj
    353kcal     18%

  • Fat

    12g 17%

  • Saturates

    1g 7%

  • Sugars

    9g 9%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 44.2g Protein 13.4g Fibre 6.8g

Method

  1. Mix together the sauce ingredients and set aside.
  2. Whisk the cornflour with 3 tbsp water and set aside.
  3. Arrange all the other ingredients in a ‘wok clock’, starting at 12 o’clock with the tofu batons, followed by the garlic and spring onions, the carrot, mangetout, sauce, stock, cornflour paste, noodles, the beansprouts and choi sum.
  4. Heat 1 tbsp oil in a wok over a medium-high heat and fry the tofu batons for 3-4 mins, turning often, until golden all over. Transfer to a plate lined with kitchen paper to drain.
  5. Add another ½ tbsp oil to the wok, increase the heat to high and add the garlic and spring onions. Stir-fry for 30 secs, then push the veg to one side and add the carrot and mangetout to the other. Stir-fry for another 30 secs, then return the tofu to the pan.
  6. Pour in the sauce, stir-fry for 1 min, then add the stock. Once boiling vigorously, add the cornflour paste and stir well to thicken slightly.
  7. Scatter in the noodles, then add the beansprouts and choi sum. Fold through the sauce for 1-2 mins to heat through, then serve.

Tip: Swap the noodles to suit other dietary requirements

See more Lunar New Year recipes

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