Sesame tofu and noodles
Tofu is made from pressed bean curd. This versatile ingredient is found in the fridge aisle of the supermarket and can be used to replace meat in many dishes.
Fresh egg noodles
125 g, (Hokkien)
125 g, drained and cut into 1.5cm cubes
Baby spinach leaves
½ small, grated
1 individual, (trimmed, thinly sliced)
- Place the noodles, tofu, soy sauce and sesame oil in a heatproof bowl and toss to combine. Top with spinach, carrot and shallot.
- Combine stock powder with 1 cup (250ml) boiling water in a heatproof jug. Pour stock mixture over noodles and vegetables and stand for 3 minutes. Stir to combine. Serve.
TIP: To make ahead of time, in Step 1, place ingredients in a heatproof container with a tight-fitting lid. Cover and refrigerate until lunch time. To serve, continue from Step 2.