Kid Approved: Chinese Tofu Noodles

Nutrition per serve

Ingredients

• 1pcs carrot
• 150g green beans
• 200g plain tofu
• 60g char siu sauce
• 150g egg noodles
• 10g toasted sesame seeds
• 10ml soy sauce
• 10ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Shred the carrot using a julienne peeler or coarsely grate with a box grater (see Kitchen 101). Trim the beans and halve on an angle. Cut the tofu into 2cm chunks. Combine the char siu sauce, 2 tsp soy sauce and 1 tbs water in a bowl and season with pepper.
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, reserving the pan.
3. Step 3 — Cook noodles
   Cook the noodles and beans in the pan of boiling water for 2-3 mins until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Soften carrot
   Meanwhile, heat the reserved pan over medium heat. Cook the carrot, stirring, for 2 mins or until softened. Add the char siu sauce mixture and cook, stirring, for 1 min or until combined.
5. Step 5 — Serve up
   Add the tofu and noodles and beans to the carrot mixture and toss to combine and warm through. Divide the noodle mixture among bowls and scatter over the sesame seeds. Enjoy!
6. Step 6 — Kitchen 101
   Do you own a julienne peeler? We love using it in our recipes, as it makes short work of veggie prep. It looks similar to a veggie peeler but with serrated teeth. You simply drag the peeler along the vegetable – and voila! – you have a pretty pile of professional-looking julienne strips.

Allergens

Sojabohnen, Gluten, Wheat, Eier, Sesamsamen