Hawker-Style Satay Tofu Noodles

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs choy sum
• 150g red cabbage
• 1pcs spring onion
• 20g roasted peanuts
• 180g udon noodles
• 200g peanut satay tofu
• 70g stir-fry sauce
• 23ml neutral-flavoured oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Halve the carrot lengthwise and thinly slice on an angle. Coarsely chop the choy sum, keeping the leaves and stems separate. Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the spring onion on an angle. Coarsely chop the peanuts.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 8 mins or until tender. Drain, then rinse under cold water to prevent the noodles from sticking.
3. Step 3 — Cook tofu
   Meanwhile, heat 2 tsp oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and heated through. Remove from the pan.
4. Step 4 — Start stir-fry
   Heat 1 tbs oil in same pan over high heat. Stir-fry the carrot and choy sum stems for 3-4 mins until just tender. Add the cabbage and half the spring onion and stir-fry for a further 30 secs or until tender.
5. Step 5 — Finish stir-fry
   Add the choy sum leaves, stir-fry sauce and 2 tsp soy sauce to the vegetables and stir-fry for a further 1 min or until wilted.
6. Step 6 — Get ready to serve
   Add the noodles to the vegetables and stir to combine. Remove the pan from the heat. Slice the tofu. Divide the noodle stir-fry and tofu among bowls and drizzle with any sauce remaining in the pan. Scatter with the peanuts and remaining spring onion to serve.

Allergens

Soy, Peanut, Gluten, Wheat, Sesame