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Fennel and tofu somen stir-fry

updated

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Ingredients for 2 servings:

  • 1 fennel bulb(s)
  • 2 handfuls of peas, frozen
  • 200 g tofu, firm
  • 2 servings of somen noodles
  • 1 carrot(s)
  • 5 tbsp soy sauce
  • 1 tbsp mustard
  • 2 tbsp beet syrup
  • some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the somen in boiling water for about 3 minutes. Drain the water, rinse the noodles in cold water, and set aside. Cut the tofu into cubes and drain with kitchen paper. Fry in a large pan with a little oil until golden brown and also set aside. Cut the fennel into strips about 1 cm wide. Cut the carrot into thin strips. Fry the fennel, carrots, and peas in the pan for about 5 minutes. Add the noodles and tofu. Mix together the soy sauce, mustard, and sugar beet syrup and add to the pan, ensuring that as many of the noodles as possible are coated with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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