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Vegetable stir-fry with egg noodles and tofu

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Vegetarian: Stir-fried vegies and tofu with noodles.
Vegetarian: Stir-fried vegies and tofu with noodles.Supplied

This tasty light meal, with its distinctive Asian flavours, is quick and easy to make. It's also rich in various antioxidants, folate and potassium.

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Ingredients

  • 200g dried egg noodles

  • 2 tsp canola oil

  • 8 spring onions, cut into 2.5cm lengths

  • 3 × 3cm piece fresh ginger, julienned

  • 2 cloves garlic, crushed

  • 200g Swiss brown mushrooms, quartered

  • 1 red capsicum, seeded and thinly sliced

  • 1 zucchini, cut on the diagonal into 1cm slices

  • 1 carrot, sliced on the diagonal

  • 300g broccoli, cut into small florets

  • 300g Chinese cabbage, shredded

  • 2 tbs hoisin sauce

  • 3 tbs sake or dry sherry

  • 1 handful coriander leaves, plus extra, to serve

  • 300g firm tofu, drained and cut into cubes

Method

  1. Step 1

    Bring a large saucepan of water to the boil. Add the noodles and cook for 5 minutes or until tender. Drain.

  2. Step 2

    Heat a wok over a high heat, add the canola oil and swirl to coat. Add the spring onions and ginger and stir-fry for 1 minute. Add the garlic and mushrooms and cook for 1 minute.

  3. Step 3

    Add the capsicum, zucchini, carrot and broccoli to the wok and stir-fry for 3–4 minutes. Add 1–2 tablespoons water to help steam through, if necessary. Add the cabbage, hoisin sauce and sake and stir-fry for 2–3 minutes, or until the cabbage has wilted and all ingredients are well combined.

  4. Step 4

    Toss through the tofu, noodles and coriander until well coated in the sauce and serve immediately. Serve with coriander leaves.

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