Balanced Chinese Barbecue Tofu Noodles

Nutrition per serve

Ingredients

• 200g cabbage
• 1clove garlic
• 200g plain tofu
• 10g Chinese barbecue seasoning
• 10ml sesame oil
• 150g vermicelli noodles
• 75g edamame beans
• 5g toasted sesame seeds
• 10ml soy sauce
• 10ml honey
• 15ml vegetable oil
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles and edamame. Thinly slice the cabbage. Crush or finely chop 1 garlic clove. Halve the tofu pieces on an angle. Combine the Chinese barbecue seasoning, sesame oil, 2 tsp soy sauce, 2 tsp honey and 1 tbs water in a bowl.
2. Step 2 — Cook noodles and edamame
   Cook the noodles in the pan of boiling water for 5 mins. Add the edamame, return to the boil and cook for a further 2 mins or until the noodles and edamame are tender. Drain, then rinse under hot water to prevent the noodles from sticking.
3. Step 3 — Fry eggs
   Meanwhile, heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Crack 2 eggs into the pan and sprinkle the sesame seeds onto the egg whites. Cook for 3-4 mins until just set or cooked to your liking. Remove from the pan.
4. Step 4 — Stir-fry tofu and veggies
   Heat 2 tsp vegetable oil in the same pan over medium-high heat. Cook the tofu for 2 mins each side or until browned and warmed through. Add the cabbage and garlic and stir-fry for 1 min. Add the noodles and edamame and sauce mixture and stir-fry for a further 1 min or until the cabbage is wilted and the noodles are glossy.
5. Step 5 — Serve up
   Divide the tofu noodle stir-fry among bowls, top with the eggs and enjoy!
6. Step 6 — Make it yours
   Add a kick with a pinch of chilli flakes, or boost the freshness with a scattering of coriander leaves or thinly sliced spring onion, if you have some on hand.

Allergens

Sojabohnen, Eier, Gluten, Sulfit, Wheat, Sesamsamen