Stir-fry Tofu Noodles
Over a year ago
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Ingredients
- 2tbsp soy sauce
- 2tbsp sesame oil
- 250g cubed tofu
- 2 garlic cloves, crushed
- 2cm ginger, finely chopped
- 150g sugar snap peas
- 150g baby corn, halved
- 250g green beans
- 2 pak choi, chopped
- 300g cooked rice noodles
Accompaniment
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Description
A simple and delicious weekday dinner for four that can be rustled up in no time.
Method
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1
Mix 2tbsp soy sauce and 1tbsp sesame oil with 250g cubed tofu.
Heat 1tbsp sesame oil in a wok and cook 2 crushed garlic cloves and 2cm finely chopped ginger.
Add 150g sugar snaps, 150g halved baby corn and 250g green beans, and stir-fry for 4 mins.
Add the tofu and sauce, plus 2 chopped pak choi and stir-fry until the veg is cooked but crunchy. Toss in 300g cooked rice noodles and serve.
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