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
Cook noodles according to instructions.
Stir fry the onion, garlic and ginger in 2 tbsp oil in a wok for about 1 minute.
Add the diced tofu and continue to stir fry for about another 2 minutes – keeping the tofu moving to avoid burning. Remove from wok.
Stir fry the pepper, carrot, mushrooms and bean sprouts in the remaining oil for about 2 minutes.
Return the tofu mix to the wok, together with the cooked noodles, mix together and stir fry for 1–2 minutes.
Sprinkle with soy sauce to taste.
* Note: do not use egg noodles for this vegan version but can be used for vegetarian version.
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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
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