Egg and tofu stir-fried noodles

An easy recipe for egg noodles make this Chinese-style dish prepared with tofu and vegetables, a tasy vegetarian meal.

Serves: 4

Time to make: 25 mins

Ingredients

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175g shelf-fresh wholegrain noodles
1 tablespoon reduced-salt soy sauce
1 tablespoon hoisin sauce
1 ½ tablespoons Chinese rice wine (optional)
2 teaspoons peanut oil
300g firm tofu, diced into 1cm cubes
1 medium onion, thinly sliced
2 cloves garlic, crushed
400g broccolini (or broccoli), halved diagonally
1 bunch gai lan (Chinese broccoli) or other Asian greens, stalks cut into 5cm lengths, leaves chopped
1 medium red capsicum, seeded, thinly sliced
1 egg

Instructions

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1 Remove noodles from packet, separate and set aside.

2 Combine sauces with rice wine in a small bowl and set aside.

3 Heat half the peanut oil in a wok or large non-stick frying pan over high heat. Add tofu in two batches and cook for 2–3 minutes, or until golden; remove and set aside.

4 Return wok to high heat. Gently fry onion and garlic in remaining oil for 2 minutes. Add broccolini with 2 tablespoons water and stir-fry for 2 minutes. Stir-fry gai-lan stalks and capsicum for 1 minute. Stir-fry gai-lan leaves for 1 minute.

5 Break egg into centre of wok and scramble until just cooked. Add reserved noodles, sauce and tofu; toss lightly for 2 minutes, or until noodles and sauce are hot. Serve stir-fried noodles immediately.

Variations

Make it gluten free: Use rice noodles and check tofu and sauces are gluten free.

Nutrition Info (per serve)

Calories 286 cal

Kilojoules 1200 kJ

Protein 22 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 9 g

Dietary fibre 8 g

Sodium 300 mg

Calcium 230 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.