Noodles with sprouts and tofu

Ingredients for 3 servings:

• 500 g smoked tofu
• 1 lemon(s), juice
• 2 tbsp herbs de Provence
• 5 tbsp soy sauce
• 4 garlic cloves, pressed
• 250 g Chinese egg noodles (Chinese wheat noodles)
• 250 g soy sprouts, fresh
• 1 bunch of spring onions
• 200 g mushrooms, brown
• 6 tbsp oil
• Sauce (chili-garlic) or Chinese sauce without garlic

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Chinese wok dish, but one pan is also enough

Cut the tofu into small cubes and marinate in the lemon juice, soy sauce, Provençal herbs, and garlic for 2-3 hours. Cook the noodles in plenty of boiling salted water until al dente, drain, and rinse under cold water. Wash and drain the bean sprouts, then cut the spring onions into approximately 2 cm long pieces. Halve or quarter the mushrooms, depending on their size. Heat the oil in a wok, fry the onions and tofu with the marinade over high heat for 2 minutes. Add the noodles, mushrooms, and vegetables, fry briefly, add the chili-garlic sauce, stir everything quickly, heat until hot, and serve. Diced red bell peppers, crab, or soaked dried mushrooms could be added.