Egg and tofu stir-fried noodles
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Time to make:
$3.45 per serve
(at time of publication)
Full ingredients list:
180g wholegrain Hokkien noodles
1 tablespoon reduced-salt soy sauce
1 tablespoon hoisin sauce
1 1/2 tablespoons Chinese rice wine
2 teaspoons peanut oil
350g firm tofu, diced into 1cm cubes
1 medium onion, thinly sliced
2 garlic cloves, crushed
2 bunches broccolini, halved diagonally
1 bunch gai lan (Chinese broccoli), stalks cut into 5cm lengths, leaves chopped
1 medium red capsicum, seeded, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook noodles according to packet instructions. (Try to slightly undercook them so they don’t fall apart in step 4.) Refresh noodles in cold water, drain and set aside. Combine sauces with rice wine in a small bowl and set aside.
Step 2 Heat half the peanut oil in a wok or large non-stick frying pan over high heat. Add tofu in 2 batches and cook for 2–3 minutes, or until golden; remove and set aside.
Step 3 Return wok to high heat. Sauté onion and garlic in remaining oil for 2 minutes. Add broccolini with 2 tablespoons water and stir-fry for 2 minutes. Stir-fry gai-lan stalks and capsicum for 1 minute. Stir-fry gai-lan leaves for 1 minute.
Step 4 Break egg into centre of wok and scramble until just cooked. Add reserved noodles, sauce and tofu; toss lightly for 2 minutes, or until sauce is hot. Serve stir-fried noodles immediately.
Make it gluten free: Use gluten-free sauces and either rice noodles or 100 per cent buckwheat noodles.
About this recipe
First published: September 2015