Asian noodle stir-fry with tofu

Ingredients for 4 servings:

• 200 g Asian noodles (e.g. vegan Mie, Udon or Somen noodles)
• 100 g smoked tofu
• 1 large onion(s), red
• 2 garlic cloves
• 1 piece(s) ginger (approx. 3 cm)
• 1 chili pepper(s), green
• 1 carrot(s)
• 4 spring onions
• 200 g sugar snap peas
• 1 pointed pepper, red
• 4 tbsp peanut oil
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• 100 ml vegetable stock
• 4 tbsp soy sauce
• 1 tbsp Sriracha sauce, vegan
• ½ tsp sesame oil, dark
• Sprouts for garnishing
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Vegan

Cook the noodles in plenty of salted water according to the package instructions, then drain and set aside. Cut the tofu into strips. Peel the onion and garlic. Peel the ginger and chop finely. Wash, deseed, and finely dice the chili pepper. Peel the carrot and halve or quarter it lengthwise. Wash and trim the spring onions and sugar snap peas and slice diagonally into pieces. Wash, trim, deseed, and slice the bell pepper into small cubes or strips. Heat the peanut oil in a wok or large frying pan. Stir-fry the tofu, onion, garlic, ginger, and chili for 3-4 minutes. Add the coriander, cumin, and turmeric and cook for about 1 minute, stirring. Add the vegetables and stir-fry for about 3 minutes, stirring occasionally. Then deglaze with the stock and soy sauce and simmer over medium heat for about 5 minutes. Stir in the sriracha sauce and season the vegetable and tofu stir-fry with salt and pepper. Stir in the noodles, heat everything up again briefly, and drizzle with sesame oil. Serve on plates and sprinkle with sprouts.