Cabbage and Noodle Stir Fry

Name: Cabbage and Noodle Stir Fry with Miso Glazed Tofu
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of White cabbage; 1 Pieces of Carrot; 1 Pieces of Shallots; 30 Grams of Ginger; 3 Pieces of Garlic cloves; 1 Pieces of Large red chilli; 2 Tbsp of Vegetable oil; 30 ML of Soy sauce; 1 Tsp of Salt; 1 Tsp of Black pepper; 300 Grams of Firm tofu; 20 Grams of Maple syrup; 30 Grams of Miso paste; 1 Tsp of Salt; 1 Tsp of Black pepper; 20 ML of Water; 0 Grams of Wheat noodles; 50 Grams of Spring onion

with Miso Glazed Tofu

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cals 405 · Prot 34 · Carbs 44 · Fat 15

Vegan

20 min

Cabbage and Noodle Stir Fry with Miso Glazed Tofu

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cals 405 · Prot 34 · Carbs 44 · Fat 15

Vegan

Ingredients

Stir fry

White cabbage

300 Grams

Carrot

1 Piece

Shallots

1 Piece

Ginger

30 Grams

Garlic cloves

3 Pieces

Large red chilli

1 Piece

Vegetable oil

2 Tbsp

Soy sauce 9*10*11*

30 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Tofu

Firm tofu 9*

300 Grams

Maple syrup

20 Grams

Miso paste 9*

30 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Water

20 ML

Noodles

Wheat noodles 10*11*

0 Grams

To serve

Spring onion

50 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1690 / 405
Fats (g)	14.6
of which saturated (g)	1.8
Carbohydrates (g)	44
of which sugars (g)	22.7
Fibers (g)	11.2
Proteins (g)	34
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Marinate tofu

Preheat the oven to 200°C/180°C fan. Slice the tofu to bite-size pieces. In a bowl, combine the maple syrup, miso paste, salt and pepper and the measured water.

2 Bake tofu

Arrange the tofu slices on a lined baking tray. Drizzle with the marinade and bake in the oven for 10-15 min.

3 Prep vegetables

Meanwhile, slice or shred the white cabbage as finely as possible. Peel the carrots and shallots and slice them into matchsticks. Peel and grate the ginger. Peel and mince the garlic. Finely chop the chilli (tip: remove the seeds if you like it milder).

4 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and run under cold water to keep them from sticking together. Set aside. Finely slice the spring onion.

5 Stir and fry

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the cabbage, carrot, and shallots, and fry for 3 min. Add the ginger, garlic and chilli, and fry for 1-2 min further. Add the drained noodles, soy sauce, salt and pepper and cook for a final 2 min.