EatSmarter exclusive recipe

Stir Fry Noodles

with Vegetables and Tofu

Recipe development: EAT SMARTER
Stir Fry Noodles

Stir Fry Noodles - Low in calories, high in flavor

35 min.


for 6 servings
500 grams Chinese Egg noodle
1 piece fresh Ginger root (about 10 grams)
2 Garlic cloves
150 grams Baby corn cob
8 sprigs Cilantro
200 grams Snow pea
6 Scallions
250 grams Tofu
150 milliliters Vegetable broth
2 tablespoons Vegetable oil (Eg peanut oil)
1 teaspoon Sambal oelek
40 grams Cashews
3 tablespoons Soy sauce
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Kitchen utensils

1 Pot, 1 Sieve, 1 Cutting board, 1 Peeler, 1 Fine grater, 1 Small knife, 1 Large knife, 1 Small pot, 1 Wok (or pan), 1 Wooden spoon, 1 Tablespoon, 1 Teaspoon

Preparation steps

Step 1/8
Stir Fry Noodles preparation step 1

Cook the noodles in boiling salted water until al dente. Rinse and drain in a sieve.

Step 2/8
Stir Fry Noodles preparation step 2

While the noodles are cooking, peel ginger and grate finely. Peel and crush the garlic using the back of a heavy knife.

Step 3/8
Stir Fry Noodles preparation step 3

Rinse baby corn, pat dry and halve lengthwise. Rinse cilantro, pat dry and chop the leaves coarsely. 

Step 4/8
Stir Fry Noodles preparation step 4

Trim, rinse, drain and halve snow peas diagonally using a knife. Trim scallions, rinse and chop diagonally into rings.

Step 5/8
Stir Fry Noodles preparation step 5

Pat tofu dry and cut into 2 cm (approximately 3/4-inch) cubes. Heat the vegetable broth in a small pot.

Step 6/8
Stir Fry Noodles preparation step 6

Heat oil in a wok. Add sambal oelek, ginger and garlic. Sauté for 1-2 minutes. Then, add tofu, scallions and baby corn and cook for an additional 2-3 minutes.

Step 7/8
Stir Fry Noodles preparation step 7

Add snow peas, noodles and cashews. Cook the mixture for another 2-3 minutes over high heat, stirring constantly.

Step 8/8
Stir Fry Noodles preparation step 8

Add soy sauce and broth to noodle mixture and bring to a quick boil. Remove from heat, stir in chopped cilantro, season with pepper and serve immediately.