For an easy vegetarian dinner, heat up the wok for this quick combination.
Ingredients
- 350g hokkien noodles
- 1 tablespoon olive oil
- 400g firm tofu, cut into 1cm-thick slices
- 2 x 400g pkts Stir-Fry Vegetables
- 1 tablespoon water
- 1 x 300g btl Asia at Home Teriyaki & Honey Stir-Fry Sauce
Method
- Step 1Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain.
- Step 2Meanwhile, heat a wok over medium-high heat. Add half the oil and heat until smoking. Add the tofu and stir-fry for 2-3 minutes or until light golden. Transfer to a bowl.
- Step 3Heat the wok over medium-high heat. Heat the remaining oil until smoking. Add the vegetables and stir-fry for 2 minutes. Add the water and toss to combine. Cover and cook for 1-2 minutes or until the vegetables are tender crisp.
- Step 4Add the noodles and sauce. Toss until well combined and heated through. Add tofu and toss until heated through. Divide among serving bowls to serve.
- Vegetarian
Nutrition
2175 kj
Energy
18g
Fat Total
2.5g
Saturated Fat
7g
Fibre
26g
Protein
62g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Teriyaki chicken with vegie noodles: Omit tofu. Combine 8 chicken drumsticks and half the sauce in a bowl. Place in fridge for 1 hour to marinate. Preheat oven to 180C. Line a baking tray with non-stick baking paper. Place chicken on tray. Bake for 40 minutes. Serve with the noodles.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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