Noodles with Tofu
- 400 grams Chinese Pasta
- 5 tablespoons light soy sauce
- 200 grams Snow peas
- 3 garlic
- 2 red chile peppers
- 150 grams canned Baby corn cob
- 50 grams soybean sprout
- 200 grams Tofu
- 6 tablespoons vegetable oil
- fresh cracked peppers
- 1 teaspoon Chinese 5 spice powder
- 8 tablespoons Rice wine
- 2 tablespoons sharp, Chinese Chili sauce (premade)
Rinse snow peas, cut into strips and blanch in boiling salted water, rinse and drain.
Rinse chilies, cut in half, remove seeds and ribs and cut into thin strips.
Peel garlic and chop finely.
Drain baby corn.
Cut tofu into small cubes.
Heat the wok with oil and stir-fry snow peas, chile, corn and garlic about 3 minutes. Season with salt, pepper, five-spice powder, soy sauce, rice wine and chile sauce. Add tofu and continue to cook.
Meanwhile break noodles into short pieces (if needed) and cook in boiling water with 1 tsp soy sauce according to package instructions and drain.
Add Chinese noodles to vegetables and tofu. Serve on plates garnished as desired.