At a glance
Preparation time: 25 minutes
Difficulty: Easy
Serves: 4
Ingredients
- 1 onion*
- 3 cups mixed vegetables* (fresh or frozen)
- 400g firm tofu*
- 2 teaspoons minced garlic or 2 clove fresh garlic
- ¼ cup salt reduced soy sauce
- 2 tablespoons sweet chilli sauce
- ¼ cup water
- 3 packets of instant wholemeal noodles* (discard flavour sachets)
- 1 tablespoon oil*
Steps
- Dice the onion by removing the outer skins and chop into small pieces. Place in a small bowl for later.
- If using fresh vegetables, chop into bite sized pieces.
- To prepare the tofu, transfer the tofu to chopping board. Use a knife to chop the tofu into small squares. Place in a bowl for later.
- If using fresh garlic, remove the outer skin and chop cloves into very small pieces.
- To make the sauce, combine, garlic, soy sauce, sweet chilli sauce and ¼ cup water and mix with a fork to combine. Set aside.
- Cook noodles according to packet instructions in a saucepan. Drain with colander if available and set aside.
- Heat the oil in a large frypan or wok. Add onion and tofu and cook for 5 minutes, stirring occasionally with wooden spoon to prevent sticking to the pan.
- Add mixed vegetables and sauces to the pan and cook for another 8 to 10 minutes or until vegetables are heated and slightly softened (but still crunchy).
- Add cooked noodles to the fry pan and mix for 2 to 3 minutes to combine.
- To serve, divide noodles and vegetables between bowls.
*Tips
- Use red or brown onion.
- Use any vegetables, canned, fresh or frozen, for example carrots, cabbage, broccoli, green beans, capsicum.
- Serve with any noodle of your choice.
- Use any of these cooking oils: olive oil, peanut oil, canola oil, vegetable oil.
- For a non-vegetarian option, replace tofu with equal amounts of cooked chicken or beef.
- Option to serve with rice instead of noodles (try to use long grain rice if available).
- Option to serve stir-fry with a drizzle of hot or chilli sauce.
Watch how to make it
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