Tofu noodles
Servings Prep Time
4servings 15minutes
Cook Time
10minutes
Servings Prep Time
4servings 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Put the soy sauce, sherry, sesame oil, garlic, chili pepper flakes and sugar in a bowl. Whisk together with a fork, add the tofu cubes and toss to coat in the mixture. Cover and set aside. (Leave to marinate if convenient.)
  2. Bring a large pot of water to a boil, add the noodles and boil for 5 minutes until softened. Tip into a colander and drain well.
  3. While the noodles are cooking, heat a wok or large, deep frying pan until hot, then add the oil. Drain the tofu, reserving the marinade, and stir-fry in the hot oil for about 30 seconds. Add the bokchoy and water chestnuts and cook for a further minute, stirring all the time.
  4. Tip in the cooked noodles and reserved marinade. Cook for a further 1-2 minutes or until heated through and the bokchoy has wilted. Serve sprinkled with sesame seeds.
Recipe Notes

Each serving: 16.5 g protein, 15 g fat of which 2 g saturates, 32 g carbohydrate, 4 g fibre, 336 Calories