Stir-Fried Noodles with Tofu and Pak Choy
Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain.
- Cook20 min
- Total20 min
- Serves2
- LevelEasy
Ingredients
- 400g fresh rice noodles
- 2 tsps. olive oil
- 1 brown onion, halved, thinly sliced
- 1 garlic clove, thinly sliced
- 1 carrot, peeled, thinly sliced
- 1 red capsicum, halved, deseeded, thinly sliced
- 8 small cup mushrooms, thickly sliced
- 60ml (1/4 cup) hoisin sauce
- 2 tbsps. kecap manis
- 300g firm tofu, coarsely chopped
- 1 bunch baby pak choy, trimmed, leaves separated
Method
- Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain.
- Meanwhile, heat a wok or large frying pan over high heat. Heat the oil until smoking. Stir-fry the onion and garlic for 3 minutes or until the onion is soft. Add the carrot, capsicum and mushroom. Stir-fry for 3 minutes or until just tender.
- Add the noodles, hoisin sauce, kecap manis and tofu to the wok. Stir-fry for 2 minutes or until heated through. Add the pak choy and stir-fry for 1 minute or until pak choy just wilts.
