Vegetable & noodle stir-fry

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

Recipe «Vegetable & noodle stir-fry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.