Fried egg noodles with vegetables and tofu

Ingredients for 4 servings:

• 200 g Chinese egg noodles
• 1 jar baby corn
• 1 bell pepper(s), red
• 2 carrots
• 3 spring onions
• 1 piece(s) ginger root
• 1 garlic clove(s)
• 2 tbsp oil
• 400 g tofu, diced
• 100 ml vegetable stock
• 1 tbsp fish sauce
• Soy sauce
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Cook the egg noodles in plenty of boiling salted water according to the package instructions until al dente. Drain, refresh, and drain well. Drain the baby corn. Clean and rinse the bell peppers and cut into strips. Peel the carrots and cut into sticks. Clean and rinse the spring onions and slice into thin rings. Peel and grate the ginger. Peel and finely chop the garlic clove. Heat the oil in a wok or large pan, then fry the tofu in it and then remove it from the pan. Fry the carrots, corn, bell peppers, and spring onions one after the other in the oil. Add the ginger and garlic and sauté. Deglaze with stock. Cook the vegetables until al dente and let the liquid evaporate. Briefly fry the noodles and tofu. Season everything with fish sauce, soy sauce, and pepper.