Perfect pak choi
Serve this pan-fried pak choi as a side to stir-fries. The Chinese cabbage is cooked in an aromatic mixture of sesame oil, garlic, chilli and fish sauce.
Sesame noodles with tofu
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 250g pack firm tofudrained (we used Cauldron)
- 2 tbsp reduced-salt soy sauceplus extra to serve (optional)
- 300g green veg (we used mange toutand halved bok choi)
- 1 garlic clovesliced
- small knob of gingerpeeled and shredded
- 300g pack straight-to-wok egg noodle(or use 2 sheets medium dried egg noodles and follow pack instructions)
- 1 tbsp sesame seed
- 1 tbsp sesame oilplus extra to serve (optional)
Nutrition: per serving
- kcal531
- fat17g
- saturates2g
- carbs74g
- sugars6g
- fibre5g
- protein27g
- salt3.35g
Method
step 1
Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
step 2
Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
step 3
Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.
