Chap Chye (Nyonya Mixed Vegetable Stew)
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Ingredients
- 250 g firm tofu, cubed
- 100 g dried glass noodles
- 300 g cabbage, roughly chopped
- 2 carrots, sliced
- 100 g shiitake mushrooms, sliced
- 3 garlic cloves
- 2 tbsp light soy sauce
- 300 ml vegetable stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 293 kcal
- Protein
- 12.4 g
- Carbohydrate
- 29.7 g
- of which sugars
- 6 g
- Fat
- 12.5 g
- of which saturates
- 1.5 g
- Fibre
- 4.6 g
- Salt
- 1.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the glass noodles in hot water for 8 minutes until soft, then drain and cut into shorter lengths.
- 2
Heat the vegetable oil in a large pan and fry the garlic for 30 seconds, then add the tofu and fry for 4 minutes until lightly golden.
- 3
Add the carrots and shiitake mushrooms and fry for 3 minutes.
- 4
Add the cabbage, light soy sauce and vegetable stock, bring to a simmer, cover and cook for 10 minutes until the cabbage is tender.
- 5
Stir in the glass noodles and simmer uncovered for 3-4 minutes until they have soaked up the sauce.
- 6
Serve hot as a main with steamed rice.
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