Sweet Chilli Vegetable Noodles

Name: Sweet Chilli Vegetable Noodles with Tofu
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Carrot; 0 Pieces of Baby pak choi; 150 Grams of Oyster mushrooms; 50 Grams of Spring onion; 3 Pieces of Garlic cloves; 30 Grams of Ginger; 1 Pieces of Large red chilli; 250 Grams of Firm tofu; 3 Tbsp of Vegetable oil; 60 Grams of Sweet chilli sauce; 40 ML of Soy sauce; 15 ML of Sesame oil; 200 Grams of Rice vermicelli; 100 Grams of Edamame beans; 1 Tsp of Salt; 1 Tsp of Black pepper; 10 Grams of Sesame seeds

with Tofu

Ready in less than 20 min!

Cals 629 · Prot 17 · Carbs 112 · Fat 13

Vegan

20 min

Sweet Chilli Vegetable Noodles with Tofu

Ready in less than 20 min!

Cals 629 · Prot 17 · Carbs 112 · Fat 13

Vegan

Ingredients

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 9*

250 Grams

Vegetable oil

3 Tbsp

Sweet chilli sauce

60 Grams

Soy sauce 9*10*11*

40 ML

Sesame oil 3*9*

15 ML

Rice vermicelli 10*

200 Grams

Edamame beans 9*

100 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Sesame seeds 3*

10 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *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)	2630 / 629
Fats (g)	13
of which saturated (g)	2.3
Carbohydrates (g)	112
of which sugars (g)	25.5
Fibers (g)	9.7
Proteins (g)	17.4
Salt (g)	4.3

*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 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.

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.

3 Season tofu

Once staring to crisp, add the ginger, garlic and red chilli and fry for 1-2 min further. Add the sweet chilli sauce, soy sauce and sesame oil, and cook for a final 1 min. Transfer the tofu with its sauce to a plate and set aside.

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.

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.