Asian Satay Tofu Noodles

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs carrot
• 1pcs spring onion
• 200g peanut satay tofu
• 150g egg noodles
• 10g Balinese seasoning
• 15ml soy sauce
• 10ml white vinegar
• 5ml honey
• 23ml vegetable oil
• 2pcs eggs (optional)

Method

1. Step 1 — Prep ingredients
   Thinly slice the capsicum. Halve the carrot lengthwise and thinly slice on an angle. Thinly slice the spring onion on an angle, keeping the white and green parts separate. Quarter the tofu pieces. Combine 1 tbs soy sauce, 2 tsp white vinegar and 1 tsp honey in a bowl.
2. Step 2 — Warm tofu
   Bring a medium saucepan of water to the boil for the noodles. Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Remove from the pan.
3. Step 3 — Cook noodles
   Heat 2 tsp vegetable oil in the same pan over medium-high heat. Stir-fry the capsicum and carrot for 3-4 mins until tender. Meanwhile, cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Finish stir-fry
   Add the Balinese seasoning and white part of the spring onion to the veggies and stir-fry for 30 secs or until combined. Add the tofu, noodles and sauce mixture and cook, stirring, for 1 min or until combined and warmed through. Remove the pan from the heat.
5. Step 5 — Fry eggs and serve up
   If adding the fried eggs (see Make it yours), heat 2 tsp vegetable oil in a small frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove from the pan. Divide the noodles among bowls, top with the fried eggs and scatter with the remaining spring onion. Enjoy!
6. Step 6 — Make it yours
   If you prefer, make an omelette instead of frying the eggs. Thinly slice and scatter over the noodles to serve.

Allergens

Sojabohnen, Eier, Gluten, Peanut, Wheat, Sulfit