John Myers
Mie Noodles with Marinated Tofu
The perfect mie noodles with marinated tofu recipe with a picture and simple step-by-step instructions.
- 100 g Mie instant noodles, without egg
- 150 g Firm tofu, diced
- 1 Handful Arugula
- 2 Pc. Pointed peppers, cut into strips
- 1 Pc. Red onion, sliced
- 0,5 bunch Spring onions, in rolls
- 1 Pc. Ginger, freshly grated
- 2 Pc Garlic cloves, roughly mashed
- 300 ml Vegetable broth
- 6 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 1 Splash Sriracha hot chili sauce
- 1 tsp Turmeric
- Oil, salt, pepper
- Mix the soy sauce, hoisin sauce, chili sauce, ginger, turmeric and a little salt well. Marinate the tofu cubes for approx. 60 minutes.
- Heat plenty of oil in a wok and fry the rocket for 15 seconds. Remove and drain on paper towels. Pour away the oil except for a tablespoon. Steam the red onion in it until translucent. Add the drained tofu and sauté. Continue frying for 2 minutes under high heat and stirring. Reduce the heat and add the peppers. Sizzle on a low flame.
- During this time, cook the Mie noodles in the broth according to the package instructions. It usually only takes 4 minutes to drain and collect a little vegetable stock. Put the pasta with the spring onions in the pan and fry briefly. Season with salt and pepper. Add the marinade and vegetable stock to taste. Serve and garnish with the fried rocket. Can be eaten with chopsticks.
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