Noodles with Tofu and Green Vegetables
25 minutes
Tasty tofu is stir fried with egg noodles and lots of fresh green veggies: zucchini, watercress and spring onions. A quick easy vegetarian meal in 25 minutes.
Zoë Harpham
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Ingredients
Serves: 4
- 250g dried egg noodles
- salt, to taste
- 1/2 cup vegetable stock
- 1 1/2 tablespoons soy sauce
- 2 teaspoons cornflour
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 4 spring onions, diced
- 4 garlic cloves, crushed
- 1 large zucchini, halved lengthwise and sliced crosswise
- 1 red chilli, seeded and finely diced (optional)
- 250g firm tofu, cut into cubes
- 1 1/3 cups (40g) watercress, tough stems removed
- 1 1/2 tablespoons chopped fresh coriander leaves
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Put the noodles in a large saucepan of lightly salted boiling water. Return to the boil and simmer for 4 minutes, stirring occasionally with a fork. Drain, reserving 50ml of the liquid. Rinse the noodles, then set aside.
- Meanwhile, whisk together the stock, soy sauce, cornflour and sesame oil in a small bowl until smooth.
- Heat the vegetable oil in a wok or large non-stick frying pan over a moderate heat. Reserve some of the dark parts of the spring onions for garnish then add the remaining spring onions, garlic, zucchini and chilli to the wok. Stir-fry for 3–4 minutes until softened.
- Add the tofu, stock mixture and reserved noodle soaking liquid to the wok. Bring to the boil, stirring constantly for 1–2 minutes, or until the sauce thickens.
- Add the noodles and toss together. Remove the wok from the heat, toss in the watercress, coriander and reserved spring onions and serve immediately.
Cook's tips
• Soba (japanese buckwheat noodles) could be used instead of egg noodles. Cook them for 6 minutes, or according to the packet instructions until tender, then combine in step 5. * • if you prefer, use peeled, cooked prawns or diced, skinned, cooked chicken or turkey instead of the tofu.
