Senin, 04 April 2011

Tofu & vegetable rice noodle stir-fry

Toss up a storm tonight with a wok full of sweet and tasty Thai-style noodles. Coriander and tender-crisp vegies make this speedy stir-fry taste super fresh.

Ingredients (serves 4)

  • 175g dried rice stick noodles
  • 1 1/2 tbs peanut oil
  • 1 cup chopped fresh coriander
  • 3 garlic cloves, crushed
  • 3 shallots, trimmed, thinly sliced
  • 1 x 320g pkt Nigari Hard Tofu, cut into 1cm pieces
  • 200g broccoli, trimmed, cut into florets
  • 1 zucchini, sliced
  • 1 small red capsicum, halved, deseeded, thinly sliced
  • 80ml (1/3 cup) kecap manis
  • 2 tbs soy sauce
  • 2 tbs hot water
  • 1 fresh red chilli, deseeded, thinly sliced
  • Method

    1. Cook the noodles following packet directions or until tender. Drain.
    2. Heat a wok over high heat. Add 1 tablespoon of oil and heat until just smoking. Swirl to coat. Add the coriander and garlic, and stir-fry for 30 seconds. Add the shallot and tofu. Season with salt and pepper. Stir-fry for 3-4 minutes or until golden. Transfer to a bowl.
    3. Add the remaining oil to the wok and heat until just smoking. Add the broccoli, zucchini and capsicum, and stir-fry for 4 minutes or until tender.
    4. Combine the kecap manis, soy sauce and water in a small bowl. Add the noodles, tofu mixture and soy sauce mixture to the wok. Stir-fry for 1-2 minutes or until combined and the tofu is heated through. Sprinkle with the chilli to serve.


    • Swap it: Swap the tofu for 400g beef stir-fry strips. Stir-fry in 2 batches and remove before adding coriander. Add shallot with the vegies in step 3. Return the beef to the wok in step 4.
      Shopping tip: You'll find the rice stick noodles in the Asian section at Woolworths.

      Cooking Time

      15 minutes

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