Noodles with stir-fried tofu and vegetables
19 Aug 2017
by Dinna
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
When I’m super busy or tired I just make some stir-fried vegetables whilst I cook some noodles. This time I added some tofu which made this dish even more delicious and filling. These noodles with stir-fried tofu and vegetables is ready within 15 minutes, it's healthy, little bit spicy and really yummy!
Ingredients
- 200g noodle of your choice
- 200g firm tofu
- 1 tsp sesame seed
- 2 carrots
- 1 red chilli
- 2 garlic cloves
- 2 cm ginger
- 3 spring onions
- 100g green beans
- 1 Tbsp soya sauce
- ½ tsp sesame oil
- Few drops of rice vinegar or mirin
- For the marinade:
- 1 Tbsp sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 tsp rice vinegar
Instructions
- Pat dry the tofu, then cut into 2cm cubes. Mix the marinade ingredients in a bowl, add the tofu and coat the cubes well. Set aside.
- Cut the carrots and ginger into matchsticks. Deseed and thinly slice the chilli, finely slice the garlic. Cut the beans into 3 pieces each.
- Cook the noodles in boiling water. Drain, then keep warm in the pan.
- Meanwhile, heat 1 Tbsp oil in a wok, add the garlic, chilli and ginger. Stir-fry for a minute, then add the beans and carrots, then the sesame seeds and stir for a minute. Add the soy sauce and a drop of water. Stir for a couple of minutes, until tender. Add the sesame oil and a few drops of rice vinegar (or mirin), then the drained noodles. Put a lid on to keep warm.
- Wipe out the wok, then heat it. When piping hot, add the tofu and the marinade and stir-fry the tofu until golden brown on each side.
- Fold the tofu in the noodles then serve with some soy sauce drizzled on the top.
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Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Supper
- Cuisines: - ASIA
- Ingredients: - Tofu
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - Sugar Free - Vegan
- Skill Levels: - Easy
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