This speedy, vegan noodle dish is ready in just 20min. Cooked in a sweet and salty sauce, with pak choi and tofu.
We've used ready-to-use noodles in the recipe below to make things easier and quicker, but you can use any noodles you like, just cook them before adding them to the pan.
firm tofu, drained and pressed, cut into 2cm cubes
3
garlic cloves, crushed
4
cm piece fresh root ginger, peeled and finely grated
5Tbsp.
dark brown soft sugar
5Tbsp.
soy sauce
2Tbsp.
mirin
2tsp.
cornflour
2
pak choi, stalks and leaves separated, stalks roughly chopped
600g
ready-to-use medium noodles, we used Amoy
To serve, optional
Spring onions, finely sliced
Sesame seeds, toasted
Directions
Step 1Heat oil in large wok or frying pan over medium-high heat. Fry tofu until golden brown on all sides, about 5min.Remove tofu and set aside. Add garlic and ginger to the same pan and fry for 1min, until fragrant.
Step 2Add sugar, soy sauce, mirin and 350ml water. Increase heat to high and bring to a simmer. Remove 2tbsp liquid from the pan and mix with the cornflour in a small bowl to form a paste. Return the cornflour mixture to the pan and simmer for 4min, stirring constantly, until slightly thickened.
Step 3Add the pak choi stalks and cook for 2min, then add leaves and cook for 2min more. Add the noodles and the tofu and toss to heat through. Serve garnished with spring onions and sesame seeds, if using.
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