1、Asian tofu with stir-fried noodles, pak choi & sugar snap peas

A vegetarian stir-fry packed with spice and flavour. Marinate tofu in ginger, garlic and sesame and serve with a vermicelli noodle mix

Asian tofu with stir-fried noodles, pak choi & sugar snap peas recipe

Ingredients

  • 195g extra-firm tofu
  • 2 tsp tamari or soy sauce
  • 2cm piece ginger, peeled and finely chopped or grated
  • 1 garlic clove, finely chopped
  • 2 tbsp lemon or lime juice
  • 1 tsp sesame oil
  • 85g vermicelli rice noodle
  • 2 tsp rapeseed oil
  • 1 tsp sesame oil
  • 1 spring onion, trimmed and thinly sliced
  • 1 garlic clove, finely chopped
  • ½ red chilli, deseeded and finely chopped
  • 2cm piece ginger, peeled and finely chopped
  • 100g sugar snap pea
  • 100g pak choi (or spinach)
  • 1 large red pepper, sliced
  • 1 tsp tamari or soy sauce
  • juice ½ lime
  • 1 tbsp finely chopped coriander

Method

Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in
 a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
  • Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.

  • Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
  • In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.

  • Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.


  • https://www.truecookbook.com/recipe/asian-tofu-with-stir-fried-noodles-pak-choi-sugar-snap-peas-7005/

    2、Stir-fried noodles & beansprouts

    A superhealthy side to perk up any Asian-style dish
    Stir-fried noodles & beansprouts recipe

    Ingredients

    Method

    1. Put the egg noodles in a large bowl, cover with boiling water and leave to soak for 8 mins, or until the noodles are tender. Meanwhile, heat the oil in a large, non-stick frying pan and fry the spring onions for 1 min.
    2. Add the beansprouts and continue to fry, stirring, for 2 mins. Drain the noodles and add to the pan with a good splash of soy sauce. Stir-fry for 1 min more, then serve.

    3、Puy lentil salad with soy beans, sugar snap peas & broccoli

    A hearty Asian-style veggie main-course salad, bursting with flavour
    Puy lentil salad with soy beans, sugar snap peas & broccoli recipe

    Ingredients

    Method

    1. Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
    2. Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.

    4、Five-spice beef & sugar snap noodles

    Fancy a Chinese tonight? Tear up the takeaway menu and make this low fat, spiced supper instead
    Five-spice beef & sugar snap noodles recipe

    Ingredients

    Method

    1. Heat a large non-stick frying pan or wok, then fry the beef for 10 mins until very well browned. Don’t add any oil. Meanwhile, boil the noodles following pack instructions, then drain.
    2. Add the ginger, garlic, five-spice, chilli powder and mangetout to the browned mince, then fry for a few mins more until fragrant and the pods are bright green. Splash in the stock, add the noodles, then season with the soy sauce. Pile into bowls (use tongs, it’s easier), sprinkling with the sesame oil and red chilli if using.

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