Rice noodles with tofu and shredded omelette
6
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Lightly beaten eggs and spongy tofu make for a dish that is spicy, soft and very easy to eat or share with friends
Ingredients
Fresh rice noodles
200 g
Sesame oil
1 tbs
Egg(s)
2 medium, lightly beaten
Fresh ginger
2 tsp, finely grated
Chilli paste
60 g
Cooked black beans
227 g, (400g can), drained
Oyster sauce
¼ cup(s)
Vegetable stock
½ cup(s)
Firm tofu
600 g, thickly sliced
Green shallot(s)
3 individual, thinly sliced, to serve
Instructions
1
Prepare noodles following packet instructions, or until just tender. Drain.
2
Meanwhile, heat a wok over medium-high heat. Add oil and heat for 5 seconds. Add egg and swirl to coat wok. Cook for 1 minute or until just set. Transfer omelette to a board. Roll and thinly slice.
3
Reheat wok over high heat. Add ginger and chilli paste and stir-fry for 30 seconds or until fragrant. Add black beans, oyster sauce and stock and stir-fry for 2–3 minutes or until sauce has slightly thickened. Remove from heat and add tofu. Gently spoon sauce over tofu to coat and heat through.
4
Serve noodles topped with stir-fry, shredded omelette and shallots.
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