Smoked Tofu and Pak Choi Glass Noodles
Ingredients
- 200 g glass (mung bean) noodles
- 250 g smoked tofu
- 3 pak choi
- 3 cloves garlic
- 20 g fresh ginger
- 3 tbsp tamari soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 386 kcal
- Protein
- 13.1 g
- Carbohydrate
- 47.5 g
- of which sugars
- 1.7 g
- Fat
- 15.7 g
- of which saturates
- 2.1 g
- Fibre
- 2 g
- Salt
- 2.67 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 boiling water for 5 minutes, then drain and roughly scissor into shorter lengths.
- 2
Dice the smoked tofu and fry in 1 tbsp vegetable oil in a hot wok until golden, then remove.
- 3
Add the remaining oil, crushed garlic and grated ginger, stir-fry for 30 seconds.
- 4
Quarter the pak choi and add to the wok, stir-frying for 2 minutes until wilted.
- 5
Add the noodles, tamari, rice vinegar and sesame oil, tossing everything together for 1–2 minutes.
- 6
Return the tofu, toss briefly and serve.
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