Stir-Fried Noodles

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Revision as of 01:52, 10 February 2018 by Nici (talk | contribs) (→‎Method)
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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
  • 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.