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AI-generated photograph: A tangle of glossy flat rice noodles twisted high in a wide charcoal bowl, ribbons of orange carrot and red pepper, golden cubes of tofu, beansprouts and green spring onion, a lime wedge on the rim

Home · Recipes · Vegetable fried noodles with crispy tofu

East and South East Asian · Lunch

Vegetable fried noodles with crispy tofu

wok-tossed rice noodles · golden tofu · tamari and ginger

AI-generated photograph

Flat rice noodles tossed in a hot pan with carrot, pepper, cabbage and beansprouts, golden cubes of tofu and a glossy tamari and ginger sauce. A quick, colourful lunch with plenty of crunch.

Contains: soya, as written. Contains soya, from the tamari and the tofu. Tamari is a soy sauce usually made without wheat, but check the bottle says gluten free. Rice noodles are naturally gluten free, but check the packet.

Ingredients

  • 200g flat rice noodles (about 5mm wide)
  • 3 tablespoons tamari (a soy sauce made without wheat)
  • 1 tablespoon rice vinegar
  • 2 teaspoons light brown soft sugar
  • 2 tablespoons vegetable oil
  • 200g firm tofu, patted dry and cut into 2cm cubes
  • 2 garlic cloves, finely chopped
  • 15g ginger, peeled and finely grated
  • 1 carrot, peeled and cut into thin matchsticks
  • 1 red pepper, thinly sliced
  • 150g white cabbage, finely shredded
  • 150g beansprouts
  • 4 spring onions, cut into 3cm lengths
  • To serve (optional): 1 red chilli, thinly sliced
  • To serve: 1 lime, cut into wedges

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Let's cook

  1. Soften the noodles as the packet says, usually by covering them with just-boiled water for 5 to 8 minutes until soft but still with a little bite. Drain, rinse under the cold tap so they stop cooking and do not stick, and drain again well.
  2. Mix the tamari, rice vinegar and sugar in a cup until the sugar dissolves. This is the sauce.
  3. Heat 1 tablespoon of the oil in a wok or large frying pan on a high heat. Add the tofu and fry for 5 to 6 minutes, turning now and then, until golden on most sides. Lift it out onto a plate.
  4. Add the rest of the oil to the pan, then the garlic and ginger. Stir for 30 seconds. Add the carrot, red pepper and cabbage and stir fry for 2 to 3 minutes, until just softening but still crisp.
  5. Add the noodles and pour over the sauce. Toss with tongs for about 2 minutes until the noodles are hot and coated all over.
  6. Add the tofu, beansprouts and spring onions and toss for 1 minute more. Serve straight away with the chilli scattered over, if using, and a lime wedge.

Tips

  • Dry the tofu well with kitchen paper before frying: wet tofu sticks and will not turn golden.
  • Have everything chopped before you start, as the cooking is fast.
  • Lift the noodles high with tongs as you toss them, so they coat evenly without breaking.

Swaps

  • Egg noodles: use 250g dried egg noodles, cooked as the packet says; they then contain wheat (gluten) and egg.
  • Other vegetables: sliced mushrooms, mangetout, pak choi or broccoli all work.
  • Add an egg: push the vegetables aside and scramble 2 eggs in the pan before adding the noodles; it then contains eggs and is not vegan.

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