Main Dishes Recipes - Stir-Fried Egg Noodles with Tofu, Red Pepper and Mangetout Recipe

Ingredients

• 280g/10oz dried medium egg noodles

• 1 Tbsp sesame oil

• 100g/4oz mangetout, halved

• 1 Tbsp sunflower oil

• 1 clove garlic, finely chopped

• 1 cm/1 in ginger, finely chopped

• 6 spring onions, sliced

• 1 red pepper, seeded and sliced

• 6 tinned water chestnuts, sliced

• 100g/4oz pak choy, chopped

• 280g/10oz firm tofu, diced into 1cm x 1cm/1/2 in x 1/2in cubes

• 1 Tbsp oyster sauce

• 3 Tbsp Chinese light soy sauce

• 1 tsp sugar

Serves 4

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Method:

1. Cook the egg noodles in a pan of boiling water for 4 minutes. Drain and sprinkle one tablespoon of sesame oil over them.

2. Blanch the mangetouts in another pan of boiling water for 2 minutes, and drain.

3. Heat the sunflower oil in a wok or frying pan, and stir-fry the garlic and ginger for 1 minute.

4. Add the spring onions, red pepper, water chestnuts and bok choy, and stir-fry for 2 to 3 minutes.

5. Add the tofu and stir-fry for 2 minutes. Add the oyster sauce, soy sauce and sugar and stir-fry for another 1 to 2 minutes. Serve hot.

Note: A non-stick frying pan is really useful for frying the tofu to prevent it sticking or breaking up. If you don't have a non-stick pan available, make sure your frying pan or wok is very hot before frying the tofu.