- 250g packet medium egg noodle
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- handful coriander, roughly chopped
- 300g mangetout
- 1 red chilli, seeded and finely chopped
- handful toasted hazelnuts, roughly chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 349g pack silken tofu, cut into cubes
- 3 tbsp Chinese yellow bean sauce
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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.
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.
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.
Give it a twist
Use sliced runner beans instead of mangetout or toasted sesame seeds instead of hazelnuts.
Good Food know-how
Silken-style tofu has a delicate, smooth texture but is firm enough to maintain its shape when cooked. Tofu has a mild taste when eaten on its own, but when mixed with other ingredients, it absorbs their flavours.
Yellow bean sauce is a sweet and savoury Chinese stir-fry sauce flavoured with garlic and sesame.