Budget recipes
Noodles with buk choy & tofu for $3.65 per serve
See more recipes in this Week's Woman's Day.
INGREDIENTS
thin hokkien noodles, 450g packet
firm tofu, 350g packet
vegetable oil,
2 tablespoons
red onion, 1, thinly sliced
button mushrooms, 200g, sliced
ginger, grated,
1 tablespoon
garlic, 2 cloves, crushed
baby buk choy,
1 bunch, stems and leaves separated, chopped
red capsicum, 1, seeded, sliced
soy sauce, 1/4 cup
kecap manis, 1/4 cup
METHOD
- Place noodles in a large, heatproof bowl and cover with boiling water. Set aside 10 minutes. Drain and gently separate noodles.
- Meanwhile, drain tofu and pat dry on paper towel. Cut into cubes. Heat oil in
a wok or large frying pan on high. Cook tofu 1-2 minutes each side until golden. Drain on paper towel.
- Reheat same pan on high. Stir-fry onion and mushrooms 1-2 minutes, until onion is tender. Add ginger and garlic, and stir-fry 30 seconds, until fragrant. Mix
buk choy stems and capsicum through and stir-fry 1 minute.
- In a jug, combine soy and kecap manis. Add to vegetables with noodles and stir-fry 1-2 minutes.
- Return tofu to pan with buk choy leaves. Stir-fry 1 minute until just wilted.
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