Fried noodles with tofu and vegetables from the wok

Name: Fried noodles with tofu and vegetables from the wok
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 40 g unsalted peanut kernels; 200 g Smoked Tofu; 1–2 Garlic cloves; 200 g Japanese spun wheat flour noodles; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1 package (750 g) Wok mix of 10 vegetables (with leek, carrots, black fungus, snow peas, mung bean sprouts, savoy cabbage, parsnips, sweet peppers); 50 ml Soy sauce; 150 ml sweet-sour chili sauce; 7-10 Tbsp Pepper; 7-10 Tbsp Coriander green

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

40 g unsalted peanut kernels
200 g Smoked Tofu
1–2 Garlic cloves
200 g Japanese spun wheat flour noodles
7-10 Tbsp Salt
2 TABLESPOONS Oil
1 package (750 g) Wok mix of 10 vegetables (with leek, carrots, black fungus, snow peas, mung bean sprouts, savoy cabbage, parsnips, sweet peppers)
50 ml Soy sauce
150 ml sweet-sour chili sauce
7-10 Tbsp Pepper
7-10 Tbsp Coriander green

Directions

1
Roast the peanuts in a pan without fat, remove. Cut the tofu into pieces. Peel garlic and dice finely. Prepare noodles in boiling salted water according to package instructions. Heat oil in a pan.
2
Fry the tofu pieces for about 5 minutes, turning them over. Add garlic and sauté for 1-2 minutes. Add vegetables and cook for about 8 minutes, turning. Meanwhile drain the noodles, rinse with cold water and drain.
3
Add the pasta to the vegetables and fry for 2-3 minutes, turning. Deglaze with soy sauce and chilli sauce, heat up, season with salt and pepper. Fold in peanuts and serve. Garnish with coriander green.