Ingredients

  • 1 portion of cooked noodles* (according to type of noodle chosen)
  • 4 tbsp vegetable oil
  • 1 clove garlic, chopped
  • 1 cm/½ in piece of root ginger, chopped
  • 2 spring onions, chopped
  • 110g/4oz tofu, diced
  • ½ pepper (red, yellow or green), chopped
  • ½ carrot, cut into thin strips
  • 55g/2oz mushrooms, chopped
  • 110g/4oz beansprouts
  • Soy sauce

        Method

        1. Cook noodles according to instructions.
        2. Stir fry the onion, garlic and ginger in 2 tbsp oil in a wok for about 1 minute.
        3. Add the diced tofu and continue to stir fry for about another 2 minutes – keeping the tofu moving to avoid burning. Remove from wok.
        4. Stir fry the pepper, carrot, mushrooms and beansprouts in the remaining oil for about 2 minutes.
        5. Return the tofu mix to the wok, together with the cooked noodles, mix together and stir fry for 1–2 minutes.
        6. Sprinkle with soy sauce to taste.

         

        * Note: do not use egg noodles for this vegan version but can be used for vegetarian version.

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        Recipe details

        Serves: 1

        Prep time: 0 hr

        15 mins

        Cook time: 0 hr

        10 mins

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