Tofu-Vegetable Stir-Fry with Chinese Noodles
- 400 grams Chinese Pasta
- 5 tablespoons light soy sauce
- 200 grams Snow peas
- 3 garlic
- 2 red chile peppers
- 150 grams Baby corn cob (canned)
- 50 grams soybean sprout
- 200 grams Tofu
- 6 tablespoons vegetable oil
- freshly ground peppers
- 1 teaspoon Chinese 5 spice powder
- 8 tablespoons Rice wine
- 2 tablespoons spicy, Chinese Chili sauce (in a bottle)
For the tofu-vegetable stir-fry: Rinse the snowpeas, trim and cut into strips. Blanch in a pot of boiling salted water. Drain, rinse with cold water and drain again.
Peel and finely chop the garlic.
Rinse the chile peppers, cut in half lengthwise, remove seeds and white ribs, and cut into thin strips.
Drain the baby corn.
Cut tofu into small cubes.
Heat the oil in a wok. Add the snowpeas, garlic, chile peppers and corn, and cook while stirring for 3 minutes. Season with salt and pepper to taste, and the soy sauce, five-spice powder, rice wine and chili sauce. Add the tofu to the vegetables and tossing until warmed through.
For the noodles: Break the noodles if necessary. Cook in a pot of boiling water with 1 teaspoon soy sauce according to the package directions. Drain the noodles.
For serving: Divide the noodles between plates. Top with th vegetable-tofu mixture.