Egg Noodles with Tofu and Vegetables recipe

Give tofu a go with this low-fat, filling recipe with an Asian influence.

An easy recipe for egg noodles: learn how to make this Chinese-style dish prepared with tofu and vegetables a tasy vegetarian first course. It's also rich in various antioxidants, folate and potassium.

Cuisine: Chinese

Best served as: Lunch or dinner

Time
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Quantity: Serves 2 people

Ingredients

1/4 cup soy sauce
3 Tbs. packed dark brown sugar
2 tbs. fresh lime juice.
1-1/2 Tbs. Sriracha; more for serving
2 large cloves garlic, minced
3 Tbs. vegetable or peanut oil
300g firm tofu, cut into 2cm cubes
Salt and freshly ground white pepper
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
1 green capsicum - sliced
330g packet fresh cooked noodles, such as udon or yakisoba
1 cup beansprouts

Preparation method

Whisk the soy sauce, sugar, lime juice, Sriracha, garlic, and 2 Tbs. water in a small bowl; set aside.
Heat 1 Tbs. of the oil in a 14-inch wok or 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the tofu, season generously with salt and pepper, and cook, stirring occasionally, until browned on all sides, 3 to 5 minutes.
Transfer to a large bowl. Add another 1 Tbs. oil to the pan, and then add the carrots and capsicum. Season with salt and pepper and cook, stirring occasionally, until crisp-tender and well browned in spots, 3 to 5 minutes. Transfer to the bowl with the tofu.
Add the remaining 1 Tbs. oil, the cooked noodles. Cook, stirring occasionally, until the noodles are browned in spots.
Stir the sauce and then carefully pour it over the noodles. Toss well to coat and cook, stirring, until the sauce is reduced to a sticky finish, about 2 minutes.
Return the tofu and carrots to the wok. Add the beansprouts and toss well. Serve hot with Sriracha if desired.