Friday night stir fried tofu noodles
Delicious, takeaway-style noodles loaded with fresh veges, and super easy to whip up for a family dinner.
Ingredients
Method
Ingredients
- 280g dried egg noodles*
- 450g firm tofu, sliced
- 1 tablespoon oil
- 1 large onion, finely diced or thinly sliced
- 3 garlic cloves, finely chopped or 1½ teaspoons crushed garlic
- ¼ celery*, sliced thinly
- 250g white button mushrooms*
- 2 tablespoons soy sauce or soy sauce alternative
- 1 cup water
- 2 large carrots, cut into thin match sticks
- 1 broccoli, stalk and florets chopped
- 3 tablespoons cornflour mixed with ¼ cup water
- Pepper, to taste
- 100g (½ pack) bean sprouts*
- 4 large eggs*, fried
* These ingredients are shared with other recipes from the weekly meal planner.
Method
- Cook noodles according to packet instructions, set aside.
- Cook tofu in a non-stick frying pan with a small amount of oil until golden.
- Heat oil in a large frying pan or wok on the stove over high heat. Fry onions until softened, add garlic and stir fry until fragrant. Add celery and cook until slightly softened, stir through mushrooms.
- Add soy sauce, water, carrots, and broccoli, and heat through. Add cornflour mixture into the pan or wok, mix until thickened.
- Add cooked noodles and tofu, toss to coat in the thickened sauce and heat through. Test taste, add pepper or more seasoning if needed.
- Add bean sprouts and toss until slightly softened or cooked to your liking. Serve on plates or bowls topped with the fried egg.
Skill level: Easy as
Cooking tips
- If preferred the eggs can be beaten and cooked like scrambled eggs, then stirred through the noodles.
Adapt it
- For protein substitutions use chicken, tempeh, sliced beef or pork, prawns.
- This can also be made with rice noodles.
Kid friendly alternatives
- Ideally use reduced salt soy sauce to manage the amount of sodium.
Leftover tips
Can be eaten for lunch the next day.