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Thai-style vegetarian noodle stir-fry

Thai-style vegetarian noodle stir-fry

thai-style-vegetarian-noodle-stir-fry

4 serves

20 m

12 m

Ingredients

  • 200 g Pad Thai dried rice noodles
  • 250 g block firm tofu, drained
  • 1 tbs vegetable oil
  • 2 cloves garlic, crushed
  • 1 bunch broccolini (250 g), cut diagonally into 4 cm lengths
  • 1 red capsicum (250 g), cut into thin strips
  • 200 g snow peas, halved diagonally
  • 1 tbs reduced salt soy sauce
  • 1 tbs sweet chilli sauce
  • 2 tsp sesame seeds, toasted

Method

Step 1

Prepare noodles as directed on packet. Drain. Rinse under cold water. Drain again.

Step 2

Cut tofu into approximately 1½ cubes. Place on a paper towel-lined tray to absorb excess moisture.

Step 3

Heat half the oil in a large, non-stick wok or frying pan. Add tofu. Cook over a medium heat for about 5 minutes, turning occasionally, until light golden. Remove and set aside.

Step 4

Heat remaining oil in same frying pan. Add garlic and broccolini. Stir-fry over medium to high heat for 2 minutes. Add capsicum and snow peas. Stir-fry a further 2 minutes or until vegetables are just tender.

Add noodles. Stir-fry until hot.

Step 5

Return tofu to wok with combined sauces. Stir until noodles are evenly coated with sauce mixture.

Step 6

Sprinkle with sesame seeds. Serve straightaway.

Tip

  • To toast sesame seeds, stir seeds in a small dry frying pan over a medium heat until golden.

Tasks for kids

  • Cut tofu into cubes (with adult supervision)
  • Crush garlic
  • Cut snow peas in half (with adult supervision)
  • Measure soy and sweet chilli sauce.
  • Sprinkle sesame seeds over stir-fry (Step 7)
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