Sweet Chilli Vegetable Noodles

with Tofu
Vegan
Calorie smart
Ready in less than 20 min!
Cooking time: 20 min
Cals 604 · Prot 14 · Carbs 113 · Fat 14
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Ingredients
Number of People:

Carrot
1 Piece
Baby pak choi
0 Pieces
Oyster mushrooms
150 Grams
Spring onion
50 Grams
Garlic cloves
3 Pieces
Ginger
30 Grams
Large red chilli
1 Piece
Firm tofu
250 Grams
Vegetable oil
3 Tbsp
Sweet chilli sauce
60 Grams
Soy sauce
40 ML
Sesame oil
15 ML
Rice vermicelli
200 Grams
Edamame beans
100 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Sesame seeds
10 Grams

Instructions

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1 Prep vegetables
Peel and slice the carrots into thin strips. Wash the pak choi and halve it lengthwise. Chop the oyster mushrooms roughly. Slice the spring onion. Peel and finely chop the garlic and ginger. Chop the red chilli.
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2 Fry tofu
Gently squeeze the tofu to remove as much of its liquid as possible. Pat it dry with kitchen paper and slice it into cubes. Heat a non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu cubes. Fry for 4-5 min until starting to crisp.
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3 Season tofu
Once staring to crisp, add the gingergarlic and red chilli and fry for 1-2 min further. Add the sweet chilli saucesoy sauce and sesame oil, and cook for a final 1 min. Transfer the tofu with its sauce to a plate and set aside.
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4 Soak vermicelli
Add the rice vermicelli to a bowl. Cover with boiling water and soak for 3-4 min. Once softened, pour the rice vermicelli into a colander and rinse under cold water. Drain.
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5 Stir-fry vegetables
Meanwhile, wipe the frying pan clean and return it to a medium-high heat with a drizzle of vegetable oil. Once hot, add the carrot and mushrooms and and fry for 3 min. Add the pak choi and edamame and cook for 2 min further. Add the drained rice vermicelli, spring onion and the saucy tofu. Give everything a good mix up. Season with salt and pepper to taste.
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6 Serve
Divide the stir-fry among plates and garnish with the sesame seeds. Serve immediately.
Tips for fussy eaters
Serve the stir-fried vegetables and noodles separately.
Pro tip
Use the biggest pan or wok you have. This will to stop the vegetables from 'stewing' rather than 'frying'.

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