Chinese noodles with tofu & hazelnuts

Chinese noodles with tofu & hazelnuts

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(2 ratings)

Ready in around 25 mins


Serves 4
Exciting flavours permeate this easy veggie recipe

Nutrition and extra info

  • Vegetarian


  • kcal431
  • fat19g
  • saturates2g
  • carbs50g
  • sugars1g
  • fibre2g
  • protein18g
  • salt1.02g
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  • 250g packet medium egg noodle
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    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


  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.

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Comments (1)

wildmiffy's picture

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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