Chinese stir fry noodles
How to make chinese stir fry noodles recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
150 g (5 oz) frozen peas
175 g (6 oz) dried egg noodles
2 tablespoons vegetable oil
1 bunch of spring onions, sliced
300 g (10 oz) pack mixed stirfry vegetables (shredded cabbage, baby corn, bean sprouts, peppers etc.)
300 g (10 oz) firm tofu, cubed
150 ml (¼ pint) hoisin sauce
3 tablespoons orange juice
salt and pepper
Method:
Cook the peas in a saucepan of boiling water for 2 minutes. Drain well. Cook or soak the noodles according to the packet instructions.
Meanwhile, heat the oil in a wok or large frying pan. Add the spring onions and ready-prepared vegetables and stir-fry for 3–4 minutes or until softened. Add the tofu, peas, hoisin sauce and orange juice and stir for 1 minute.
Drain the noodles, add to the pan, toss everything together and season to taste with salt and pepper. Serve immediately.
For Chinese lamb & broccoli stir-fry, replace the tofu with 400 g (13 oz) lamb leg steak, fat removed and cut into 2.5 cm x 5 mm (1 x ¼ inch) strips and stir-fry for 2 minutes.
Cut 200 g (7 oz) broccoli into florets and blanche for 2 minutes. Drain and add to the stir-fried vegetables. Mix with the hoisin sauce and noodles as above, omitting the orange juice.
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| Chinese stir fry noodles |
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