15-Minute Tofu Vegetable Chow Mein

Ingredients

Tick the ingredients as you go

Noodles and vegetables

• 6 oz / 180 g fresh chow mein noodles
• 2 tbsp oil
• 2 garlic cloves, minced
• 2 cups shredded Chinese cabbage
• 1/2 cup carrot, julienned
• 2 scallion stems, cut into 2 in / 4 cm pieces
• 1 cup bean sprouts

Tofu and marinade

• 5 oz / 150 g firm tofu, sliced
• 1/2 tbsp soy sauce
• 1 tbsp Chinese cooking wine

Sauce

• 1/2 tbsp hoisin sauce
• 1 1/2 tbsp soy sauce
• 1/2 tbsp chilli garlic sauce or sriracha (optional)
• 2 tsp sugar
• 1/2 tsp sesame oil
• 1/4 cup water
• White pepper

Instructions

1. 1

   Cook or soften the noodles as directed on the package; most fresh noodles just need a soak in boiling water.

2. 2

   Toss the tofu slices with the soy sauce and cooking wine and leave them to marinate for 5 minutes.

3. 3

   In a small bowl, stir all the sauce ingredients together.

4. 4

   Get a wok very hot over high heat, add the oil, and stir-fry the garlic for around 10 seconds.

6. 5

   Add the tofu and cook for about 1 minute, moving it gently so it starts to caramelize without breaking up.

   
7. 6

   Toss in the cabbage and carrot and stir-fry until the cabbage has wilted.

   
8. 7

   Add the noodles, scallions, bean sprouts and sauce. Keep tossing for about 1 minute, until the noodles are heated through and coated evenly, while the sprouts still have some crunch.

   
9. 8

   Serve right away.