Asian stir-fry noodles with veggies and tofu
Ingredients
Ingredients for the stir-fry
- 200 g wheat Asian noodles suitable for stir-fry
- ½ chinese cabbage
- 4 carrots
- 2 spring onions
- 2 handfuls of mung beans
- 10 shiitake mushrooms
- 200 g tofu
- 1 clove of garlic
- ½ to 1 tsp fresh ginger
Ingredients for the seasoning
- 6 tbsp soy sauce tamari or shoyu
- 2 tbsp rice vinegar
- 1 tsp honey or sugar
- 2 tsp toasted sesame oil
- sesame seeds
Instructions
- Finely cut your vegetables (in strips, julienne or thin slices).
- Dice the tofu, finely chop the garlic, ginger and onions.
- Cook your pasta according to the instructions on the package. As soon as they are cooked, drain them and pass them quickly under cold water.
- Prepare the sauce by mixing all the liquid ingredients.
- In a hot stir-fry pan, fry the garlic, onion and ginger in a little vegetable oil for 1 to 2 minutes.
- Add the carrots and stir regularly for 3 to 4 minutes.
- Add the tofu and mushrooms, stir fry for 4 minutes.
- Finally, add the cabbage and stir fry for 1-2 minutes.
- Then incorporate the noodles, half or 3/4 of the sauce, and half of the mung bean sprouts.
- Warm up for 2 to 3 minutes. Add pepper.
- Check that everything is hot enough, add a little sauce if necessary, and serve immediately, sprinkle with sesame seeds and the rest of the mung bean sprouts.
Notes
Stir fry
- For the noodles: you can use dry or fresh noodles, udon noodles (you will obtain a "yaki udon"), rice tagliatelle... simply avoid too thin noodles (vermicelli) which are less suitable for this recipe.
- For the vegetables: you can, among other things, use pepper, courgettes, broccoli, cauliflower, broad beans or edamame, beans, peas or snow peas for crunchy vegetables, spinach shoots, bok choy or kale for leafy vegetables, but also eggplant, other kinds of mushrooms, shallots or red onion.
- For the proteins: you can add tofu, eggs, chicken, beef, minced pork or shrimp (make sure to cut finely the meat so that it cooks in a short time).