Stir Fried Noodles and Vegetables with Tofu
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 200 grams Egg noodle
- 200 grams Baby corn cob
- 1 red paprika
- 2 carrots
- 1 tsp finely grated ginger
- 1 garlic clove (finely chopped)
- 2 scallions
- 400 grams Tofu (diced)
- 100 milliliters Vegetable broth
- 1 Tbsp Fish sauce
- 2 Tbsps vegetable oil
- Light soy sauce
- peppers
Preparation steps
1.
Cook the egg noodles according to package directions until al dente. Run under cold water and drain well.
2.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips.
3.
Peel the carrots, cut lengthwise into 3 mm (approximately 1/8-inch) thick slices. Cut crosswise into thirds.
4.
Rinse, trim and thinly slice the scallions diagonally.
5.
Heat the oil in a wok or skillet and saute the tofu until golden brown. Successively add the carrot sticks, baby corn, peppers and scallions and saute. Add the ginger and garlic and deglaze with the broth. Cook, stirring all the while until the vegetables are al dente and the liquid has evaporated. Add the noodles and fish sauce, season with soy sauce and pepper and serve hot.
