Get ready to sizzle with this super speedy vegetarian stir-fry.
- Cook the noodles in a large saucepan of boiling water for 1-2 minutes or until separated and tender. Drain well.
- Heat 1 tablespoon of the oil in a wok over high heat until just smoking. Add the tofu and stir-fry for 2-3 minutes or until light golden and heated through. Transfer to a heatproof bowl.
- Heat the remaining oil in the wok over high heat. Add the carrot, capsicum and corn and stir-fry for 1 minute. Add the stock and cook, tossing, for 2-3 minutes or until vegetables are just tender.
- Return the tofu to the wok along with the noodles, sweet chilli sauce, kecap manis and green shallot, and stir-fry for 1 minute or until well combined and heated through. Divide among serving bowls and serve immediately.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set