Chinese Egg Noodle Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Ingredients
for
4
- Ingredients
- 11 ozs Egg noodle
- 2 Tbsps vegetable oil
- 16 ozs extra firm Tofu (cut into cubes)
- 4 scallions (sliced)
- 2 cloves garlic cloves (crushed)
- fresh ginger (thinly sliced)
- 7 ozs Snap pea (sugar snaps)
- 7 ozs Bean sprout
- ½ tsp Chili flakes
- 1 cup vegetable stock
- 1 Tbsp dark brown sugar
- 1 Tbsp soy sauce
- 2 tsps Corn starch
Preparation
Kitchen utensils
1 Pot, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Whisk, 1 große Skillet mit Deckel, 1 Paper towel, 1 Slotted spatula
Preparation steps
1.
Cook the noodles in boiling salted water according to the pack instructions.
2.
Heat half the oil in a wok or deep frying pan over a medium-high heat until hot.
3.
Add the tofu and cook for 3-4 minutes, gently tossing until heated through and lightly golden. Transfer to a plate and set aside.
4.
Heat the remaining oil in the wok. Add the spring onions, garlic, ginger, mangetout and beansprouts. Cook for 3 minutes, stirring frequently.
5.
Add the tofu to the wok with the chilli flakes, stock, sugar, soy sauce and cornflour. Heat to boiling and cook for 2 minutes, stirring, until thickened.
6.
Add the drained noodles and toss together until combined.
