Ingredients
900g fresh hokkien noodles
olive or canola oil
350g firm tofu
cut into cubes
1 garlic
minced
1 tsp ginger
minced
1 onion
sliced into thin wedges
1 red capsicum
sliced
1 zucchini
sliced
1 carrot
sliced
200g fresh baby corn
1 brocollini
coarsely chopped
½ cup stirfry sauce
3 tbsp MAGGI Chilli Sauce
2 tbsp sesame seeds
Equipment
- 1 large heatproof bowl
- 1 wooden spoon
- 1 nonstick wok or frying pan
Instructions
- Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a wooden spoon to separate strands.
- Spray a nonstick wok or frying pan with oil and heat.
- Cook tofu in 2 or 3 batches over high heat until browned; set aside.
- Reheat wok, add garlic, ginger, onion and stirfry for 2 minutes or until soft.
- Add remaining vegetables and stirfry for 3–5 minutes until tender but still crisp.
- Add drained noodles, tofu and combined sauces to wok.
- Stirfry for 2 minutes or until heated through.
- Toss with sesame seeds and serve immediately.
- Garnish with chervil, if desired.
Notes
Tip
Garnish with chervil, if desired.
