Crispy Tofu Noodles

with Snap Peas and Beansprouts
Stir-fried noodles and veg tossed in a sticky sweet and spicy glaze. Topped with crispy tofu!
Cals 901 · Prot 42 · Carbs 136 · Fat 23
Vegan
30 min
Crispy Tofu Noodles with Snap Peas and Beansprouts
Stir-fried noodles and veg tossed in a sticky sweet and spicy glaze. Topped with crispy tofu!
Cals 901 · Prot 42 · Carbs 136 · Fat 23
Vegan
Ingredients
Tofu
Firm tofu 9*
300 Grams
Corn starch
60 Grams
Salt
1 Tsp
Vegetable oil
2 Tbsp
Stir-fry sauce
Soy sauce 9*10*11*
20 ML
Dark soy sauce 9*10*11*
20 ML
Sweet soy sauce 9*10*11*14*
20 ML
Garlic paste
10 Grams
Sambal oelek
10 Grams
Noodles
Carrot
1 Piece
Sugar snap peas
150 Grams
Large red chilli
1 Piece
Wheat noodles 10*11*
200 Grams
Vegetable oil
1 Tbsp
Sesame oil 3*9*
15 ML
Lime
1 Piece
Crispy onions
20 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *3 Sesame Seeds
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) 3768 / 901
Fats (g) 23.4
of which saturated (g) 3.4
Carbohydrates (g) 136
of which sugars (g) 18.7
Fibers (g) 14.8
Proteins (g) 42.2
Salt (g) 10.1
*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

Prep

1 Prep

Peel and grate the carrots. Slice the snap peas in half. Finely slice the red chilli. Drain and chop the tofu into bite-sized cubes. Add the corn starch to a bowl (hold 1 Tbsp back for step 2). Toss the tofu cubes in the starch with a pinch of salt until coated.
Stir-fry sauce

2 Stir-fry sauce

In a bowl, whisk together the soy sauce, dark soy, sweet soy sauce, garlic paste, sambal oelek (spicy!) and the reserved 1 Tbsp corn starch. This is your stir-fry sauce.
Fry

3 Fry

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the tofu cubes and fry for 8-10 min until golden and crispy. Drain the fried tofu on paper towels and set aside. Reserve the pan.
Boil noodles

4 Boil noodles

Meanwhile, 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.
Stir-fry

5 Stir-fry

Return the reserved pan to a medium-high heat with a drizzle of oil. Once hot, add the carrots and snap peas. Fry for 1 min. Add the stir-fry sauce and simmer for 2 min or until starting to thicken. Add the noodles and sesame oil and toss. Add a splash of water if the sauce is too thick.
Serve

6 Serve

Halve the lime. Serve the noodles in bowls and top with the crispy tofu and crispy onions. Squeeze the lime over the noodles.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·