Stir-Fried Noodles

Ingredients

• 1 x 375g packet of dried egg noodles
• 6 dried shiitake mushrooms, soaked for a few hours
• 2 carrots, sliced
• 4 average sized cauliflower florets, chopped
• optional cabbage or other Asian green vegetable
• 1 can or 1 tray of baby corn, sliced
• 2 garlic cloves, finely chopped
• 3 slices ginger, finely chopped
• 3 tbsp vegetable oil
• 4 tbsp soy sauce
• 2 tbsp ketjap manis (if you can find it, otherwise just a dessert-spoon of honey)
• 1 packet of firm tofu

Method

• Turn on oven to 180C. Drain tofu, and slice into 1cm cubes. Place on a parchment-lined tray, and bake until slightly browned.
• While tofu is baking, boil large pan of water. Cook noodles for approx 4 minutes or according to packet directions, keeping separate while cooking. When cooked, drain and run cold water over noodles in colander.
• Prepare vegetables. Heat wok until very hot. Add 2 tablespoons of oil and stir-fry the noodles for a couple of minutes. Remove noodles & set aside.
• Stir-fry the vegetables. When cooked, add remaining oil. Return noodles to wok and stir-fry for a minute.
• Add ginger and garlic, fry for another minute.
• Add soy, tofu, and ketjap manis, stir until well combined.

Source

http://bbc.co.uk/food/recipes/stirfriednoodles_90293

NB: we modified their recipe.