Vegetable noodles with tofu

Name: Vegetable noodles with tofu
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 2-3 Garlic cloves; 1 Stalk leek (leek); 3 (approx. 250 g) Carrots; 1 Organic Lime; 200 g Tofu; 200 g Asian. Wheat Noodles; 7-10 Tbsp Salt; 100 g Soybean seedlings; 1 Chilli pepper (e.g. red); 4-5 Stem(s) Thai Basil; 2-3 TABLESPOONS Oil; 6-7 TABLESPOONS Soy sauce

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
2-3 Garlic cloves
1 Stalk leek (leek)
3 (approx. 250 g) Carrots
1 Organic Lime
200 g Tofu
200 g Asian. Wheat Noodles
7-10 Tbsp Salt
100 g Soybean seedlings
1 Chilli pepper (e.g. red)
4-5 Stem(s) Thai Basil
2-3 TABLESPOONS Oil
6-7 TABLESPOONS Soy sauce

Directions

1
Peel and finely dice the onions and garlic. Clean or peel and wash the vegetables. Cut leek into strips, carrots into sticks
2
Wash the lime hot. Squeeze half and chop the rest. Dice the tofu, sprinkle with lime juice and let it steep a little. Cook the noodles in plenty of boiling salted water for 4-5 minutes (see also package instructions). Drain, quench and drain well
3
Sort and rinse the seedlings. Carve chillies lengthwise, remove seeds, wash and cut into fine rings. Wash the basil and pluck it except for something to garnish
4
Heat the oil in a wok or large frying pan. Fry the onions, garlic, leek, carrots and lime pieces for approx. 3 minutes, turning them well
5
Add the tofu, noodles, sprouts and chilli. Stir-fry for another 2-3 minutes. Fold in basil. Season to taste with soy sauce and possibly a little salt. Serve everything. Garnish with the rest of the basil