budget recipes

Noodles with buk choy & tofu for $3.65 per serve

Noodles with buk choy & tofu for $3.65 per serve
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Serving size: Serves 4
Cooking time: Less than 15 minutes
Course: Lunch, Main
Favourite flavours: Easy recipes
Cooking method: blend
Season: All year round
Special options: Vegetarian
Convenience: Budget, four or less

See more recipes in this week's Woman's Day.
INGREDIENTS

thin hokkien noodles, 450g packet
firm tofu, 350g packet
vegetable oil,
2 tablespoons
red onion, 1, thinly sliced
button mushrooms, 200g, sliced
ginger, grated,
1 tablespoon
garlic, 2 cloves, crushed
baby buk choy,
1 bunch, stems and leaves separated, chopped
red capsicum, 1, seeded, sliced
soy sauce, 1/4 cup
kecap manis, 1/4 cup
METHOD

  1. Place noodles in a large, heatproof bowl and cover with boiling water. Set aside 10 minutes. Drain and gently separate noodles.

  2. Meanwhile, drain tofu and pat dry on paper towel. Cut into cubes. Heat oil in

  3. a wok or large frying pan on high. Cook tofu 1-2 minutes each side until golden. Drain on paper towel.

  4. Reheat same pan on high. Stir-fry onion and mushrooms 1-2 minutes, until onion is tender. Add ginger and garlic, and stir-fry 30 seconds, until fragrant. Mix

  5. buk choy stems and capsicum through and stir-fry 1 minute.

  6. In a jug, combine soy and kecap manis. Add to vegetables with noodles and stir-fry 1-2 minutes.

  7. Return tofu to pan with buk choy leaves. Stir-fry 1 minute until just wilted.




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