Veggie Foodie

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:

1. Boil water and cook the noodles till desired softness and then drain them and keep them aside
2. Stir fry the tofu and keep aside
3. Warm 2 tbsp water and dissolve the vegetable stock cube in the water
4. Add corn starch in the vegetable stock and mix till there are no lumps
5. Heat the oil and stir fry the vegetables for 4-5 minutes. Don’t make them too soft
6. 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
7. Stir on medium heat for 2-3 minutes to cook the corn start
8. Increase the heat and add the tofu and noodles and cook for another 2-3 minutes till the noodles and vegetables get glassy
9. Serve hot with chili sauce such as Sriracha Hot Chili Sauce

Serves: 4

Inspiration source: An attempt to reproduce noodles served in noodle houses such as King Noodles / TK Noodles

Remarks: There is no need to add any salt as the vegetable stock cube brings the necessary amount of salt