Chicken tofu and noodle stir fry

Chicken tofu and noodle stir fry




  • 900 grams fresh hokkien noodles
  • olive or canola oil spray
  • 350 grams firm tofu, cut into cubes
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 onion, sliced into thin wedges
  • 1 red capsicum, sliced
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 200 grams fresh baby corn
  • 1 bunch brocollini, coarsely chopped
  • 1/2 cup stirfry sauce
  • 3 tablespoons MAGGI Chilli Sauce
  • 2 tablespoons sesame seeds



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.

Serving Suggestions


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