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Stir-fried noodles with tofu recipe

Stir-fried noodles with tofu

See method
  • Serves 4
  • 15 minutes to prepare and 15 minutes to cook
  • 453 calories / serving

Ingredients

  • 1 x 396g pack plain tofu, drained
  • 4tbsp sunflower oil
  • 2tbsp toasted sesame oil
  • 100g mangetout, trimmed
  • 150g chestnut mushrooms, wiped and sliced
  • 1 red pepper, deseeded and sliced
  • 4 spring onions, trimmed and diagonally sliced
  • 2 garlic cloves, peeled and crushed
  • 20g chunk fresh root ginger, peeled and finely chopped
  • 1 red chilli, finely sliced (without deseeding)
  • 375g packet fresh rice noodles
  • 100g bean sprouts
  • 2tbsp dark soy sauce
  • ½ packet fresh coriander, leaves roughly chopped
  • lime wedges, to serve
  • 50g unsalted cashew nuts

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Each serving contains

Energy
1890kJ 453.0kcal
23%
Fat
23g
high33%
Saturates
3g
low17%
Salt
0.7g
low11%
Sugars
7g
low8%

of the Reference intake

Carbohydrate 45.3gProtein 7.2gFibre 4.0g

Method

  1. Place a large, deep nonstick frying pan or wok over a medium heat and toast the cashew nuts for 1-2 minutes until they turn golden brown, stirring regularly and taking care that they do not burn. Tip onto a board, roughly chop and set aside.
  2. Cut the tofu into 3cm chunks and pat with kitchen paper until you have removed as much of the liquid as possible. Heat the oil in the same pan used to toast the nuts and fry the tofu in two batches over a fairly high heat for 4–5 minutes until golden brown on all sides. Drain on kitchen paper and set aside. Discard the oil.
  3. Pour the sesame oil into the same pan and stir fry the mangetout, mushrooms and red pepper over a medium-high heat for 3 minutes. Add the spring onions, garlic, ginger and chilli and stir-fry for 1 minute more. Shake the noodles and bean sprouts into the pan and cook with the vegetables for 3 minutes, tossing constantly until hot. (Use two wooden spoons to help toss and combine the ingredients.)
  4. Tip the cashew nuts and tofu back into the pan, add the coriander and season with soy sauce. Toss gently together until the tofu is hot then divide between 4 warmed bowls and serve with lime wedges for squeezing.

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