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Asian vegetable noodles

updated

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Ingredients for 4 servings:

  • 140 g Chinese egg noodles (Mie)
  • Salt
  • 150 g smoked tofu
  • 3 tbsp oil
  • 400 g frozen vegetables (stir-fried vegetables with sprouts)
  • 250 ml vegetable stock
  • 5 tbsp chili sauce, sweet and spicy
  • 5 tbsp soy sauce
  • ½ bunch coriander leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the noodles in salted water according to the package instructions, drain, and rinse. Thinly slice the tofu and fry in hot oil. Add the stir-fried vegetables and cook for 8-10 minutes over medium heat. Deglaze with broth, add the noodles, season with chili sauce and soy sauce, and toss for 2-3 minutes. Season with salt and serve sprinkled with torn coriander leaves.

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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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