Stir-fried soba noodles with five-spice tofu
Chinese five spice
150 g, drained, cut into 1.5cm pieces
Dry soba noodles (100% buckwheat)
1 small, thinly sliced
1 clove(s), crushed
1 medium, halved lengthways, thinly sliced
75 g, halved
2 cup(s), (¼ small), shredded
Reduced salt soy sauce
2 tbs, leaves
- Combine cornflour and five-spice powder in a medium zip-lock bag. Add tofu, close bag and shake until well coated. Open bag and shake off excess.
- Cook noodles in a saucepan of boiling water following packet instructions or until tender. Drain.
- Meanwhile, heat a wok over medium-high heat. Add 1 teaspoon oil and heat for 20 seconds. Cook tofu, turning, for 3-4 minutes or until golden and crisp. Transfer to a plate.
- Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 2 minutes or until golden. Add garlic and stir-fry for 20 seconds or until fragrant. Add carrot, snow peas and cabbage and stir fry for 2-3 minutes or until vegetables are almost tender. Add soy sauce, mirin and noodles and stir-fry for 1 minute or until hot. Serve topped with tofu and sprinkled with coriander.