Asian pan with pepper sauce

Ingredients for 2 servings:

• 200 g noodles, Chinese, without egg
• 200 g smoked tofu
• 1 bell pepper(s)
• 1 spring onion(s)
• 1 carrot(s)
• 1 handful of bean sprouts
• some oil for frying
• 8 tbsp soy sauce
• 4 tbsp water
• 2 tbsp raw cane sugar
• 1 tbsp ginger
• 1 tbsp chili flakes
• 1 tbsp rice wine vinegar
• 3 tsp cornstarch
• 1 tsp pepper
• 2 garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan, with crispy tofu

Chop the carrot into sticks, the bell pepper into thin strips, and slice the spring onion, setting the green part aside. Pat the tofu dry and cut into pieces. If you want the tofu to be extra crispy, mix 2 teaspoons of starch into the tofu pieces. Blend the sauce ingredients in a blender until smooth. Pour hot water over the noodles, let it stand for 5 minutes, drain, and set aside. Fry the tofu in plenty of oil until crispy all over and drain on kitchen paper. Add the noodles and vegetables to the pan, season lightly with salt, and fry for 5 minutes. Add the tofu, bean sprouts, and sauce, mix well, and let the sauce thicken briefly. Divide the Asian stir-fry between 2 bowls and garnish with the green part of the spring onions.