A recipe from the Good Food collection.
200 g (7 oz) dried egg noodles
2 tsp canola oil
8 spring onions (scallions), cut into 2.5 cm (1 in) lengths
3 cm (1¼ in) square piece fresh ginger, cut into thin matchsticks
2 garlic cloves, crushed
200 g (7 oz) Swiss brown mushrooms, quartered
1 red capsicum (pepper), thinly sliced
1 zucchini (courgette), cut on the diagonal into 1 cm (½ in) slices
1 carrot, thinly sliced on the diagonal
300 g (10½ oz) broccoli florets
300 g (10½ oz) Chinese cabbage (wong bok), shredded
2 tbsp hoisin sauce
3 tbsp sake or dry sherry
300 g (10½ oz) packet firm tofu, drained and cut into cubes
1 handful coriander (cilantro) leaves, plus extra, to serve
Bring a large saucepan of water to the boil. Add the noodles and cook for 5 minutes, or until tender. Drain.
Heat a wok over high heat, add the oil and swirl to coat. Add the spring onion and ginger to the wok and stir–fry for 1 minute. Add the garlic and mushrooms and cook for 1 minute, then add the capsicum, zucchini, carrot and broccoli and stir–fry for 3–4 minutes. Pour in 1–2 tablespoons water to help steam the vegetables, if necessary. Add the cabbage, hoisin sauce and sake and stir–fry for 2–3 minutes, or until the cabbage has wilted and all the ingredients are well combined.
Toss in the tofu, noodles and coriander and gently stir until well coated in the sauce. Serve immediately sprinkled with extra coriander leaves.
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