Main course · Chinese

Braised Mushroom and Tofu with Egg Noodles

Name: Braised Mushroom and Tofu with Egg Noodles
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 350 g firm tofu, cubed; 250 g chestnut mushrooms, sliced; 300 g medium egg noodles; 3 spring onions; 2 garlic cloves; 1 tsp fresh ginger, grated; 2 tbsp light soy sauce; 2 tbsp fish-free oyster sauce; 200 ml vegetable stock; 1 tsp sesame oil; 2 tbsp groundnut oil

30 min Serves 4 ~503 kcal/serving ~£4.80 (£1.20/serving) Contains-nutsDairy-freeKid-friendlyVegetarian

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Ingredients

350 g firm tofu, cubed
250 g chestnut mushrooms, sliced
300 g medium egg noodles
3 spring onions
2 garlic cloves
1 tsp fresh ginger, grated
2 tbsp light soy sauce
2 tbsp fish-free oyster sauce
200 ml vegetable stock
1 tsp sesame oil
2 tbsp groundnut oil

Nutrition (per serving)

Calories: 503 kcal
Protein: 25.1 g
Carbohydrate: 59.2 g
of which sugars: 5.4 g
Fat: 17.4 g
of which saturates: 3 g
Fibre: 3.9 g
Salt: 2.57 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Cook the medium egg noodles in a large pan of boiling water according to the pack instructions, then drain and toss with the sesame oil to stop them sticking.
2
Heat the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.
3
Add the garlic and fresh ginger to the wok and stir-fry for 30 seconds, then add the chestnut mushrooms and stir-fry for 3 minutes until softened.
4
Pour in the vegetable stock, light soy sauce and fish-free oyster sauce and bring to a simmer.
5
Return the tofu to the wok and simmer for 3 minutes, until the sauce has reduced slightly and coats the mushrooms and tofu.
6
Add the noodles and most of the spring onions and toss everything together for 2 minutes until hot through.
7
Scatter with the remaining spring onions and serve immediately.

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