Ingredients
350 g / 3/4 lb egg noodles 450 g / 1 lb tofu,
cubed 1 onion, finely chopped 2 tbsp sesame oil
100 g / 1/4 Ib snow peas (sugar snaps), halved
100 g / 1/2 cup canned corn (sweetcorn) kernels,
drained 100 g / 1 cup bean spouts
2 garlic cloves, finely chopped 2 tbsp soy sauce
Salt
Method : Prep and cook time: 20 min
1
1 Cook the noodles according to the
package instructions.
2
In a wok or large skillet, stir-fry
the tofu and onion in hot oil for 2 minutes.
3
Add the snow peas (sugar snaps),
corn (sweetcorn), bean sprouts, garlic and soy sauce and continue cooking for a
further 4 minutes, stirring occasionally.
4
Toss the stir-fry with the noodles
and season to taste with salt.