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Chinese noodles with tofu & hazelnuts

Chinese noodles with tofu & hazelnuts

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  • Preparation and cooking time
    • Total time
    • Ready in around 25 mins
  • Easy
  • Serves 4

Exciting flavours permeate this easy veggie recipe

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal431
fat19g
saturates2g
carbs50g
sugars1g
fibre2g
protein18g
low insalt1.02g
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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 bean sauce

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.

RECIPE TIPS
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.

CHINESE FLAVOUR

Yellow bean sauce is a sweet and savoury Chinese stir-fry sauce flavoured with garlic and sesame.

Recipe from Good Food magazine, September 2004

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Overall rating

A star rating of 3 out of 5.2 ratings
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