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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 bean sprouts
  • 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 bean sprouts 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.

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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