Honey Soy Noodles with Tofu Serves 4

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Honey soy noodles with tofu Serves 4

Ingredients

450g fresh Hokkien noodles 350g firm tofu cut into 1.5cm cubes 1 tablespoon Olive oil 1 onion, cut into thin wedges

2 sticks of celery, sliced Method diagonally Step 1 1 large carrot, cut into To make the sauce combine soy sauce, oyster sauce, ginger, garlic strips and honey in a bowl. Add tofu and mix well. Cover and refrigerate whilst preparing other ingredients. 1 red capsicum cut into strips Step 2 Place noodles in a large heatproof bowl. Cover with boiling water. 1 head of broccoli cut into small florets Stand for 5 minutes or until tender. Separate noodles with a fork. Drain and set aside. 1/2 tablespoon cornflour Step 3 1/2 cup water Heat oil in wok or frypan and add the marinated tofu. Stir fry for 2-3 minutes or until browned. Transfer to a bowl and cover to keep 30g cashews warm. 1 tablespoon sesame Step 4 seeds Add onion to wok and stir fry for 1 minute or until onion has softened. Add celery and carrot. Stir fry for 2-3 minutes. Add capsicum and broccoli and stir fry for a further 2 minutes until all Stir fry sauce vegetables are just tender. Add remaining sauce mixture and stir through. 2 tablespoons salt reduced soy sauce Step 5 1 tablespoon oyster Return tofu to wok and stir though. Blend cornflour with water and sauce add to the pan with the noodles. Stir fry for 1 minute until heated through. Top with cashews and sesame seeds. Serve immediately. 3cm piece of fresh ginger, peeled, finely grated Serves per portion: 1 clove garlic, crushed Veg Meat/alt Grain 1 teaspoon honey 2 1 2