Noodles with Tofu and Vegetables
Stir-fried noodles with crispy tofu and colourful vegetables
INGREDIENTS
- 200 g Rice noodles
- 400 g Tofu
- 300 g Chestnut mushrooms
- 0.5 Pepper
- 1 Courgette
- 1 Carrot
- 2 tbsp Soy sauce
- 1 tbsp Extra virgin olive oil
- 1 tbsp Lemon juice
- Dried thyme, to taste
- Garlic powder, to taste
- Salt, to taste
INSTRUCTIONS
- 1 Cube the tofu, slice the mushrooms, cut the pepper into strips and cut the courgette and carrot into thin matchsticks. Set aside.
- 2 Season the tofu with the olive oil, thyme, garlic powder, salt and lemon juice. Leave to marinate for at least 15 minutes.
- 3 Heat a frying pan and brown the tofu on all sides. Take it out and set aside.
- 4 In a large frying pan or wok, stir-fry the mushrooms, pepper, courgette and carrot until they release their water and start to colour.
- 5 Add the soy sauce and toss well.
- 6 Cook the noodles according to the packet instructions, drain and add them to the pan with the vegetables.
- 7 Add the tofu and gently mix everything together.
- 8 Taste and adjust with more lemon juice or salt if needed.
- 9 Serve hot.
