Name: Noodles with baby bok choy and tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 450 gram packet thin hokkien noodles; 350 gram firm tofu, drained, cut into cubes; 2 tablespoon oil; 2 clove garlic, crushed; 1 tablespoon grated ginger; 1 bunch baby bok choy, trimmed, leaves separated; 1 red capsicum, seeded, sliced; 4 green onions, sliced; 1/4 cup soy sauce; 1/4 cup kecap manis

Noodles with baby bok choy and tofu

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

450 gram packet thin hokkien noodles

350 gram firm tofu, drained, cut into cubes

2 tablespoon oil

2 clove garlic, crushed

1 tablespoon grated ginger

1 bunch baby bok choy, trimmed, leaves separated

1 red capsicum, seeded, sliced

4 green onions, sliced

1/4 cup soy sauce

1/4 cup kecap manis

Method

Noodles with baby pak choy and tofu

1.Place noodles in a large bowl. Cover with boiling water. Set aside 10 minutes to soak. Drain and gently separate noodles.

2.In a large frying pan or wok, heat oil on high. Cook tofu 2 minutes each side, until golden. Drain on paper towel.

3.Reheat the some pan on high. Stir-fry garlic and ginger for 30 seconds until fragrant. Add bok choy, capsicum and onion and stir-fry 1 minute, until leaves begin to wilt.

4.In a jug, combine soy and kecap manis. Add to vegetables with noodles and stir-fry for 1-2 minutes. Return tofu to pan and heat through.

Add other vegetables of choice – baby corn, mushrooms, or even some sliced chilli.
Note

Woman's Weekly Food

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Ingredients

Method

Noodles with baby pak choy and tofu

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