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Egg Noodles with Tofu and Vegetables

Ingredients global_chef_big

  • 3 Tbsp Taste of Asia light soy sauce
  • 1 Tbsp Shaoxing wine (Chinese rice wine)
  • 1 chopped small red chili
  • 2 crushed garlic cloves
  • 500 grams Unicurd tofu, drained and chopped into cubes
  • 1 Tbsp oil
  • 2 sliced onions
  • 1 red pepper sliced into long strips
  • 1 green pepper sliced into long strips
  • 150 grams of snow peas
  • 250 grams Taste of Asia egg noodles, cooked and drained
  • 2 finely chopped green onions
  • Coriander leaves for garnish

Ingredients for spicy peanut-flavored sauce

  • 3-4 crushed garlic cloves
  • ½ cup (250 grams) peanut butter
  • 3 Tbsp lemon or lime juice
  • 3 Tbsp Taste of Asia Japanese-style soy sauce
  • 1 Tbsp Korean red pepper paste
  • ½ cup (125ml) vegetable broth or water

Cooking Method

1. Mix the soy sauce, Chinese wine, chili and garlic together. Add tofu and mix. Marinate for 30 minutes and then strain tofu.

2. Mix the garlic, peanut paste, lemon juice, soy sauce and Korean pepper paste in a food processor or manually. Gradually add the soup or water while stirring.

3. Heat oil in wok, add onion and peppers, and stir fry for 4-5 minutes or until the vegetables begin to soften. Remove them from the wok and set aside.

4. Stir fry the tofu in wok for 1-2 minutes. Return the onions and peppers, add the snow peas and cooked noodles, and stir fry for another 3-4 minutes. Add sauce and mix thoroughly.

5. Transfer to serving dishes, garnish with green onions and coriander leaves, and serve.


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