Chilli and tofu noodles
A recipe from the Good Food collection.
Ingredients
3 tablespoons peanut oil
1 teaspoon bottled crushed chilli
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
250 g (9 oz) hard tofu, cut into 1.5 cm (⅝ in) cubes
8 spring onions (scallions), sliced on the diagonal
150 g (5½ oz) fresh baby corn, halved lengthways
150 g (5½ oz) snowpeas (mangetout), topped and tailed
500 g (1 lb 2 oz) hokkien (egg) noodles
40 g (1½ oz/¼ cup) cashew nuts
2 tablespoons soy sauce
125 ml (4 fl oz/½ cup) vegetable stock
1 handful coriander (cilantro) leaves
Method
Step 1
Heat the oil in a wok over medium heat and swirl to coat. Add the chilli, ginger and garlic and stir-fry for about 2–3 minutes, or until aromatic. Add the tofu cubes, spring onion and baby corn and stir-fry for 2–3 minutes.
Step 2
Add the snowpeas, noodles and cashews and cook, stirring, for 3–5 minutes, or until the vegetables are almost tender. Stir in the soy sauce and stock, then bring to the boil and simmer for 2 minutes, or until slightly reduced. Stir in the coriander and serve immediately.
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