Ingredients:
- Rice noodles in white sauce
- Rice noodles, preferably fresh ones from any Chinese market such as Ranch 99
- 200 gms extra-firm tofu, cut in 2 cm pieces
- 1 cup Broccoli florets
- 2 medium carrots, sliced
- ½ cup spring onions, chopped
- 2 sticks celery, sliced
- 1 cup Chinese green such as bok choy
- 1 tbsp vegetable oil
- 1 tbsp corn starch
- 1 vegetable stock cube, such as Knorr’s mushroom flavored Vegetable Stock Cube
Method:
- Boil water and cook the noodles till desired softness and then drain them and keep them aside
- Stir fry the tofu and keep aside
- Warm 2 tbsp water and dissolve the vegetable stock cube in the water
- Add corn starch in the vegetable stock and mix till there are no lumps
- Heat the oil and stir fry the vegetables for 4-5 minutes. Don’t make them too soft
- Add the vegetable stock and corn starch paste in the vegetables and toss the vegetables on the heat so that the vegetables get coated with the paste
- Stir on medium heat for 2-3 minutes to cook the corn start
- Increase the heat and add the tofu and noodles and cook for another 2-3 minutes till the noodles and vegetables get glassy
- Serve hot with chili sauce such as Sriracha Hot Chili Sauce
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