Chicken tofu and noodle stir fry

Serves:

Ingredients

• 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

Method

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

Note