Chinese noodles with tofu & hazelnuts

Chinese noodles with tofu & hazelnuts

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(2 ratings)

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Cooking time

Ready in around 25 mins

Skill level

Easy

Servings

Serves 4

Exciting flavours permeate this easy veggie recipe

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
431
protein
18g
carbs
50g
fat
19g
saturates
2g
fibre
2g
sugar
1g
salt
1.02g

Ingredients

  • 250g packet medium egg noodle
  • 2 tbsp olive oil
  • handful coriander, roughly chopped
  • 300g mangetout
  • 1 red chilli, seeded and finely chopped
  • handful toasted hazelnuts, roughly chopped
  • 349g pack silken tofu, cut into cubes
  • 3 tbsp Chinese yellow beans sauce

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Method

  1. Drop the noodles into a pan of boiling water, cook for 4 mins, then drain. Drizzle over a little oil and mix in half the coriander.
  2. Heat a wok over a medium heat. Pour in the remaining oil, then throw in the mangetout and stir-fry for 2 mins. Add the chilli and cook for 2 mins more until the beans are just tender.
  3. Tip the hazelnuts, tofu and yellow bean sauce into the wok and stir to warm through. Finally, stir in the remaining coriander, season if you want to, and serve with the noodles.

Recipe from Good Food magazine, September 2004

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Comments

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wildmiffy's picture
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This recipe was okay... nothing special. There was a bit too much tofu so you were left with loads of tofu and no noodles or vegetables after a while. I probably won't make it again.

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