Egg noodles are a wonderful ingredient to have on hand in your store cupboard, and this dish, combining egg noodles, sesame oil, tofu and sesame seeds is a cinch to put together and is incredibly tasty.
- 300g straight to wok egg noodles
- 300g prepared vegetables, such as mange tout, sugar snap peas, pak choi and sweetcorn
- 250g firm tofu, drained
- 2 tbsp. soy sauce + extra
- 1 tsp. minced ginger
- 1 garlic clove
- 1 tbsp. sesame oil + extra
- 1 tbsp. sesame seeds
Mince the garlic clove and chop the veggies as needed. Cube the tofu. Combine soy sauce and sesame oil in a bowl and add the tofu. Stir to coat.
Heat some sesame oil in a wok. Add the veggies, garlic and ginger and cook for a few minutes until the veggies are starting to wilt. Add a little water or soy sauce and cook for a little longer, until the veggies are softening.
Add the noodles and sesame seeds, stir and then add the tofu and marinade. Cover the pan for a couple of minutes until the tofu is cooked through.
Stir to combine then divide the stir fry between two bowls. Sprinkle with extra soy sauce and sesame oil to taste.