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 758 · Prot 28 · Carbs 120 · Fat 19
Vegan
Try Hello Chef Now
30 min
photo
Stir-fried noodles and veg tossed in a sticky sweet and spicy glaze. Topped with crispy tofu!
Cals 758 · Prot 28 · Carbs 120 · Fat 19
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tofu
Firm tofu
500 Grams
Corn starch
60 Grams
Salt
1 Tsp
Vegetable oil
2 Tbsp
Stir-fry sauce
Soy sauce
20 ML
Dark soy sauce
20 ML
Sweet soy sauce
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
200 Grams
Vegetable oil
1 Tbsp
Sesame oil
15 ML
Lime
1 Piece
Crispy onions
20 Grams

Tips for fussy eaters

Sensitive to spice? Go easy on the red chilli.

Pro tip

Toss the cooked noodles in oil to stop them from sticking together.

Before you start

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

Instructions

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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 1/1/2 Tbsp back for step 2). Toss the tofu cubes in the starch with a pinch of salt until coated.
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2 Stir-fry sauce

In a bowl, whisk together the soy saucedark soysweet soy sauce, garlic pastesambal oelek (spicy!) and the reserved 1/1/2 Tbsp corn starch. This is your stir-fry sauce.
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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.
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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. 
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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.
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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.

Tips for fussy eaters

Sensitive to spice? Go easy on the red chilli.

Pro tip

Toss the cooked noodles in oil to stop them from sticking together.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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