Vegetable & noodle stir-fry

Cooking Vegetarian Vegetable & noodle stir-fry

Detailed step-by-step description of how to cook the dish "Vegetable & noodle stir-fry". Try it by all means

Lables: Low carb Low kilojoule Low sugar Vegan Vegetarian Fish free Lactose free Milk free Sesame free Shellfish free
  1. Cut the tofu crossways into 1cm-thick slices, then cut in half to make triangles. Set aside. Place the noodles in a heatproof bowl, cover with plenty of warm water and use your fingers to separate the strands. Drain and set aside.
  2. Heat the oil in a wok or large frying pan over medium-high heat. Add the tofu and cook for 2 minutes each side or until golden. Transfer to a plate lined with paper towel.
  3. Add the broccoli to the wok or pan and stir-fry for 2 minutes or until tender crisp. Add the garlic and stir-fry for 30 seconds. Add the kecap manis and lemon juice, and bring to the boil. Reduce heat to medium and add the noodles, cabbage, gai lum and tofu. Stir-fry for 2-3 minutes or until the cabbage and gai lum wilt. Serve immediately.

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1 300g pkt firm tofu, drained
150g thin egg noodles
1 tbsp peanut oil
150g broccoli, cut into small florets
2 garlic cloves, crushed
2 tbsp kecap manis
2 tbsp fresh lemon juice
250g Chinese cabbage, hard core removed, finely shredded
1/2 bunch gai lan, stems trimmed, cut into 6cm-thick lengths

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Vegetarian
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