Tofu & sweet chilli noodles
Amoy Straight to Wok Medium Noodles
Calorie controlled cooking spray
1 large, cut into wedges
300 g, cut into 2cm cubes
2 clove(s), crushed
Sweet Chilli Sauce
Blue Dragon Sweet Soy with Garlic & Ginger Stir Fry Sauce
Stir fry mixed vegetables
- Fill and boil the kettle. Put the noodles in a large heatproof bowl. Cover with boiling water and set aside for 3 minutes to soften. Drain the noodles.
- Meanwhile, heat a wok over a high heat. Mist it with the cooking spray, then add the onion and stir-fry for 2–3 minutes or until softened. Add the tofu and garlic and stir-fry for 5 minutes or until the tofu has browned all over (take care not to break up tofu). Transfer the tofu to a plate and set aside.
- Add the sweet chilli sauce, stir-fry sauce and vegetables to the wok, then stir-fry for about 5 minutes until the vegetables start to soften. Add the noodles and tofu to the wok and stir gently to heat through. Season to taste and serve immediately.