Friday, 20 May 2011

Tofu Noodle Stir Fry

I cooked this after visiting a local Chinese supermarket and picked up a couple of the ingredients from there. It's great to experience the new range of flavours that such shops offer, I highly recommend random purchases from them.


  • 2 large mushrooms, washed and sliced
  • 1 floret of broccoli, cut into 2cm pieces
  • 1 chili, finely chopped
  • 1 tbsp sunflower oil
  • 2 tbsp light soy sauce
  • 2 tbsp olive vegetables (this is pickled vegetables and olives, again available from Chinese supermarkets)
  • 150g deep fried tofu, thinly sliced (this is available already deep friend from Chinese supermarkets)
  • 2 blocks of noodles


  1. Put on a pan of water for cooking the noodles.
  2. Stir fry the mushrooms, broccoli and chili in the sunflower oil and soy sauce over a high heat for five minutes.
  3. Put the noodles in to the boiling water and cook for the time given on their package.
  4. Add the olive vegetables and tofu to the wok and stir fry for another few minutes.
  5. Drain the noodles and split them between two plates.
  6. Serve the stir-fried tofu and vegetable over the noodles.

Serves 2.

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