Tofu and Vegetable Noodles

These days I’m a big fan of quick, one-pot (or pan) meals. With a full-time corporate career, I have little time and energy to prepare the intricate meals I used to enjoy. So I often find myself making quick stir-fries that can be thrown together in about half an hour, like this vegetarian noodle dish.

This noodle dish features three main ingredients: fresh Hokkien noodles, tofu and Asian greens. It’s easy and simple enough to whip up on a weeknight, without sacrificing on taste.

I’ve made this recipe a vegetarian dish because vegetables require less preparation work and cooking time. This is a big plus when you’re nearly exhausted after spending a day crunching Excel spreadsheets. Besides, eating vegetables is good for your health and eco-friendlier (meat production uses a lot of water, grain and resources).

That said, this recipe can be easily adapted to carnivorous palates by adding some minced meat or leftover roast.

Tofu and Vegetable Noodles

Serves 2, as a main

250g/8oz fresh Hokkien noodles
150g/5oz firm(hard) tofu, sliced
1 bunch Asian greens (choy sum or bok choi), cut into 5cm (2″) lengths
2 eggs
2 cloves garlic, minced
a 3cm (1″) piece of ginger, peeled and minced
3 tbsp cooking oil
2 tbsp dark soy sauce
1/4 cup water

To garnish:
1 long red chilli, sliced (optional)

Prepare the Hokkien noodles by blanching in boiling water for about 2 minutes to soften the noodles. Drain and set aside.

Heat 2 tbsp of the cooking oil in a wok (or large frying pan) over medium heat. Crack the eggs into the wok and scramble for 2-3 minutes until cooked. Remove and set aside.

Add 1 tbsp of cooking oil into the wok and heat for 1 minute until wisps of smoke begin to appear. Add the ginger and garlic and fry for 30 seconds until fragrant.

Add the tofu slices and fry until lightly browned, about 3-5 minutes. Add the Hokkien noodles and fry for another 2 minutes.

Return the scrambled eggs to the wok. Drizzle the dark soy sauce over the noodles and stir the wok contents to coat evenly. Add the water along with the Asian greens, and cover.

Allow to cook for a further 3-5 minutes until the vegetables turn bright green and are just cooked. Watch carefully — the stems should remain crunchy. If they go soft the vegetables have been overcooked.

Turn off heat and serve immediately with freshly sliced chillies on the side, if desired.

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