Soba noodle stir fry
| Recipe By: | Sam Linsell |
| Serves: | 2 |
| Cooking Time: | 15 minutes |
| Cook's Tips: | The peanut crusted tofu gives a lovely texture to this stir fry dish, and its a good way to cook this silky, protein-rich ingredient. Try and drain the tofu as long as possible to remove the liquid. |
| Prep Time: | 15 minutes |
Ingredients
- 750 ml sunflower oil
- 250 g Soft Tofu, drained and dried on kitchen paper
- 1 egg, lightly beaten
- 200 ml peanuts, ground to a fine crumb
- 250 g soba noodles
- 250 ml sunflower oil
- 100 g baby pak choi
- 150 g baby mange tout and sweetcorn
- 250 ml bean sprouts
- 90 ml soy sauce
- 1 x 2 cm piece ginger, finely grated
- 1 tsp garlic, minced
- 1 tsp green chilli, minced
- 2 tbs fresh coriander, finely chopped (plus extra as garnish)
- 2 tbsp peanuts, roughly chopped
- 3 lime, cut into wedges
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the sunflower oil in a medium pot until it reaches 180C.
- Cut the dried tofu into bites size blocks and toss into the beaten egg. Spread the peanut crumbs on a flat plate, and working very quickly, put the egg washed tofu on the nuts and scoop to cover as much of the surface area as possible.
- Fry them in 2 batches, taking care not to overcrowd the pan. When they turn golden, remove with a slotted spoon and drain on kitchen paper.
- Cook the soba noodles in boiling water for 5 minutes, drain, and refresh under cold water. Set aside.
- To prepare the vegetables: Trim the baby pak choi ends and cut them in half, and then cut the white stem from the dark green leaves. Cut the thicker stems in half again if necessary. Slice the baby corn lengthways and then again in half. Cut the mange tout into roughly 3 or 4 pieces.
- Heat the 2 tablespoons of sunflower oil in a wok or frying pan and stir fry the pak choi stems, sweetcorn and mange tout for about 5 minutes until they soften. Add 60ml of water if the wok goes dry.
- Add the bean sprouts and pak choi leaves with the soy sauce, ginger, chilli and garlic, and stir fry for a further minute or 2.
- Add the noodles and toss these through the vegetables to heat through.
- Add the tofu and toss in the sauce to coat.
- Serve in bowls and spritz with fresh lime juice. Scatter over the extra peanuts and fresh coriander.
You could enjoy this recipe too
Buy the ingredients
Add to Cart