Stir-Fried Noodles

By Martha Goes Green

Stir-Fried Noodles recipe, brought to you by MiNDFOOD.

Serves 4 (vegan)

5 tbsp oil

250g firm tofu, cubed

2 tsp salt

3 tbsp kecap manis*

1 onion, diced

3 garlic cloves, minced

2½ cm piece of ginger, minced

5 button mushrooms, sliced

1 capsicum, cut into strips

1 zucchini, sliced

1 bunch pak choy, roughly chopped

½ tsp chilli flakes

½ tbsp sweet chilli sauce

450g fresh hokkien noodles

⅓ cup cashews

½ cup whole fresh basil leaves

½ tbsp sesame seeds

handful of mung bean sprouts, to serve

1 In a small pan, heat 2 1/2 tbsp of oil over a medium heat. Add cubed tofu and sprinkle with salt. Fry tofu on each side for 3-5 minutes or until golden. Shake pan occasionally to prevent sticking. Add 2 tbsp of kecap manis and simmer for another 5-10 minutes until kecap manis caramelises. Set aside and keep warm.

2 In a large wok, heat remaining oil over a medium heat. Cook onion, garlic and ginger until onion is translucent. Increase heat and add mushrooms, capsicum and zucchini. Stir-fry for 3-5 minutes or until vegetables soften. Add pak choy, chilli flakes, sweet chilli sauce and remaining kecap manis. Stir-fry until combined.

3 Add noodles and fry for another 5 minutes (or until cooked according to instructions). Remove from heat and add tofu, cashews, basil and sesame seeds. Serve topped with mung bean sprouts.

Note: Kecap manis is a thick, sweet Indonesian soy sauce.



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