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Noodle Stir Fry

Serves: 1
Time to prepare: 15 mins
Time to cook: 10 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan

Ingredients

  • 1 portion of cooked noodles* (according to type of noodle chosen)
  • 4 tbsp vegetable oil
  • 1 clove garlic, chopped
  • 1 cm/½ in piece of root ginger, chopped
  • 2 spring onions, chopped
  • 110g/4oz tofu, diced
  • ½ pepper (red, yellow or green), chopped
  • ½ carrot, cut into thin strips
  • 55g/2oz mushrooms, chopped
  • 110g/4oz beansprouts
  • Soy sauce

Instructions

  1. Cook noodles according to instructions.
  2. Stir fry the onion, garlic and ginger in 2 tbsp oil in a wok for about 1 minute.
  3. Add the diced tofu and continue to stir fry for about another 2 minutes – keeping the tofu moving to avoid burning. Remove from wok.
  4. Stir fry the pepper, carrot, mushrooms and beansprouts in the remaining oil for about 2 minutes.
  5. Return the tofu mix to the wok, together with the cooked noodles, mix together and stir fry for 1–2 minutes.
  6. Sprinkle with soy sauce to taste.

 

* Note: do not use egg noodles for this vegan version but can be used for vegetarian version.

For more great ‘Easy Recipes for One’, click here.

Comments

Celia
07 December, 2020

Having never used tofu before I was a bit nervous of using this but was very surprised that I liked it would use it again and using the recipes on weekly basis

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