Spicy tofu and snowpea stir-fry
Shelf fresh wheat noodles
300 g, (fresh hokkien noodles)
1 small, thinly sliced
1 medium, thinly sliced
2 medium, cut into matchsticks
250 g, thinly sliced
2 clove(s), cloves, crushed
400 g, cut into 2cm cubes
- Place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain.
- Meanwhile, heat the oil in a wok over high heat. Stir-fry the onion for 2 minutes. Add the capsicum, carrot and snow peas and stir-fry for 2–3 minutes or until tender.
- Add the garlic, tofu, hoisin and soy sauces, and the drained noodles and stir-fry until heated through. Divide stir-fry among bowls and serve.