Stir-fried tofu and egg noodles

Detailed step-by-step description of how to cook the dish "Stir-fried tofu and egg noodles". Try it by all means

Recipe «Stir-fried tofu and egg noodles» presented in category Recipes / Eggs, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup cornflour, 1 tsp mild paprika, 300g firm tofu, cut into 2cm cubes, 1 1/2 tbsp vegetable oil, 5cm piece fresh ginger, peeled, thinly sliced , 1 red onion, cut into wedges, 1 red capsicum, sliced, 150g oyster mushrooms, halved , 1 bunch choy sum, trimmed, leaves separated, stems sliced, 330g packet fresh Singapore egg noodles, 1/4 cup reduced-salt soy sauce.

Ingredients:

• 1/4 cup cornflour 
• 1 tsp mild paprika 
• 300g firm tofu, cut into 2cm cubes 
• 1 1/2 tbsp vegetable oil 
• 5cm piece fresh ginger, peeled, thinly sliced 
• 1 red onion, cut into wedges 
• 1 red capsicum, sliced 
• 150g oyster mushrooms, halved 
• 1 bunch choy sum, trimmed, leaves separated, stems sliced 
• 330g packet fresh Singapore egg noodles 
• 1/4 cup reduced-salt soy sauce 

Instructions

1. Combine cornflour, paprika, and salt and pepper in a bowl. Add tofu. Toss to coat.
2. Heat a wok over medium-high heat until hot. Add oil. Cook tofu for 1 to 2 minutes, tossing, or until golden. Set aside.
3. Increase heat to high. Add ginger, onion, capsicum and mushrooms to wok. Stir-fry for 2 minutes. Add choy sum stems. Cover. Cook for a further 30 seconds or until choy sum stems are bright green.
4. Add noodles and soy sauce. Stir-fry until warmed through. Return tofu to wok with choy sum leaves. Stir-fry for 1 minute. Serve.