bigmund
Flavours pleasant, but the silken tofu crumbles into a kind of fine granular consistency in an instant, so it looks like you've added scrambled egg to the meal.
Chinese noodles with tofu & hazelnuts
Serves 4
Easy
Total time:
Ready in around 25 mins
Exciting flavours permeate this easy veggie recipe
Skip to ingredients
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- 250g packet medium egg noodle
- 2 tbsp olive oil
- handful corianderroughly chopped
- 300g mangetout
- 1 red chilliseeded and finely chopped
- handful toasted hazelnutsroughly chopped
- 349g pack silken tofucut into cubes
- 3 tbsp Chinese yellow beansauce
Nutrition: per serving
- kcal431
- fat19g
- saturates2g
- carbs50g
- sugars1g
- fibre2g
- protein18g
- salt1.02glow
Method
step 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.
step 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.
step 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.
