|
Pan-Fried Spicy Asian Noodles |
Ingredients (use vegan versions):
- 1 14oz block firm tofu
- 1 med or large potato
- 1 onion, chopped
- 4 cloves garlic, minced
- 2" piece of ginger, minced
- 1 teaspoon chilli paste
- 4 ozs beansprouts, washed & drained well
- 1/2 bunch spinach, washed, drained well & chopped
- 1 160z packet yellow eggless egg noodles
- 1 tablespoon soy sauce
- 2-3 tablespoon tomato ketchup
- salt
Directions:
Bake the tofu at 450F for 20 mins & cube.
Cut the potato french fry style.
In a little oil, drop the potatoes & fry till cooked.Remove & drain.
In the same oil, fry the onions for a while. Add the garlic & ginger.
Add chilli paste. Stir for a short time. Add spinach & cook till the
water(if any) evaporates. Stir in the bean sprouts. Cook for a minute.
Add the yellow noodles, a little salt, soya sauce & tomato Ketchup. Stir well till the seasonings are well mixed.
Finally,add in the tofu & potatoes, stir well & serve hot, with a side
serving of sliced cucumber, sliced red onion(optional)& tomato ketchup.
Note : Watch the salt as the soy sauce adds to the salty taste as well.
Serves: 4-6.
Preparation time: 30 mins.
|
