Friday night saucy noodles
This quick and easy vegetarian recipe is inspired by the Indonesian style stir-fried noodle dish Mee goreng, a flavourful, vege packed street food classic.
* The ingredients used in this recipe are shared with other recipes from week one of the spring weekly meal planner. See the meal planner here.
Ingredients
Method
Ingredients
- 2 tablespoons oil, used in 1 tablespoon amounts throughout the recipe
- 450g firm tofu, cut into cubes or slices
- 400g hokkien noodles
- 1 onion*, sliced thinly or finely diced
- 2 cloves garlic, finely chopped or 1 teaspoon crushed garlic
- 150g mushrooms, thinly sliced
- 225g (1 ½ cups or the remaining) frozen peas*
- ¼ cup tomato sauce, ketchup, or tomato passata
- 2 tablespoons soy sauce
- 2 teaspoons curry powder
- 1 lemon, halved
- 1 pack Shanghai bok choy, cut into chunks with the green and white parts separated
- 200g bean sprouts or other sprouts
Method
- Heat one tablespoon of oil in a non-stick frying pan on the stove over high heat. Cook the tofu until it is golden brown and crispy on all sides. Set aside.
- Cook noodles according to packet instructions. Set aside.
- Heat a wok or large and deep frying pan with the remaining oil on the stove over medium high heat, add the onions and cook until they are soft. Add garlic and mushrooms and stir fry until the mushrooms are cooked to your liking.
- Turn the heat to high. Add frozen peas, tomato sauce (ketchup or passata), soy sauce, curry powder, juice of half the lemon and the white part of the bok choy. Stir until the sauce gets hot.
- Add noodles, and the green part of the bok choy to the wok or pan. Test taste, add pepper as desired. Briefly stir the bean sprouts and tofu through the noodles, turn off heat.
- Cut the remaining half of the lemon into wedges and serve the saucy veges with the noodles.
Cooking tip:
• If you have enough space on the stove you can cook the tofu at the same time as cooking the main dish to cut down on cooking time.
• Switch out the bok choy with other leafy greens that you like more or may already have in the fridge such as cabbage, spinach, won bok or silverbeet.
Adapt it:
• You can switch tofu for another plant-based alternative or chicken, pork or beef.
• Top with chopped peanuts if you like for added crunch and healthy fats.
• To make this gluten free you can use rice noodles and gluten free soy sauce.
Kid-friendly alternatives:
• Use reduced salt soy sauce and ketchup.
• Use mild curry powder and adjust the amount you use according to their taste preference.
Leftovers:
• Can be frozen or eaten for lunch the next day.