Noodle recipe for 4 people, takes only 20 mins; recipe has egg, tofu, cornflour, sesame seed, sunflower oil, carrot, red chilli, garlic clove, stem ginger, spring onion, egg noodle and soy sauce.
Sesame-crusted tofu with gingery noodles
Course: Noodle
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 3 garlic cloves, finely sliced
- Red Chilli: 1 red chilli, thinly sliced
- Spring Onion: 1/2 bunch spring onion, shredded lengthways
- Egg: 1 egg, beaten
- Carrot: 4 carrots, cut into matchsticks
- Soy Sauce: 1 tbsp soy sauce
- Sunflower Oil: 150ml sunflower oil, for frying
- Egg Noodle: 250g pack medium egg noodle
- Cornflour: 3 tbsp cornflour
- Sesame Seed: 3 tbsp sesame seed
- Tofu: 300g block tofu, patted dry and cut into triangles
- Stem Ginger: 50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup
Directions
- Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
- Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.
- Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.
