CHILLI, TOFU, AND NOODLE STIR-FRY

Chilli, Tofu, and Noodle Stir-Fry image

Provided by Sara 76

Categories Asian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Previous Next

440 g fresh hokkien noodles
olive oil flavored cooking spray
350 g firm tofu, cut into cubes
1 teaspoon minced ginger
1 teaspoon minced garlic
1 onion, sliced into thin wedges
1 small red capsicum, sliced
1 zucchini, sliced
1 carrot, sliced
200 g fresh baby corn
1 bunch Broccolini, coarsely chopped
1/4 cup soy sauce
2 tablespoons chili sauce
2 tablespoons sesame seeds, toasted

Steps:

Place noodles in a large heatproof bowl. Cover with boiling water and leave to stand 2 minutes, using a wooden spoon to gently separate.
Spray a non-stick wok or frying pan with oil. Cook tofu in 2 or 3 batches over high heat until browned. Set aside.
Reheat wok. Add ginger, garlic, and onion. Stir-fry for 2 minutes until soft.
Add remaining vegetables and stir-fry for 3 minutes or until tender but still crisp.
Add drained noodles, tofu, and combined sauces to wok. Stir-fry for 2 minutes or until heated through. Toss with sesame seeds and serve immediately.

Nutrition Facts : Calories 183.8, Fat 7.4, SaturatedFat 1.4, Sodium 1154.8, Carbohydrate 19.7, Fiber 4.7, Sugar 6.2, Protein 14.1