I used to be a sceptic of stir-fries and their associated "ease" of cooking. Yet when I tried this recipe, I was gob-smacked at how simple the process was and how yummy the result was (not to mention super healthy and filling). A bit of a twist on the classic stir-fry with sweet chili sauce and noodles as the base.
- 200g Dried rice stick noodles
- 250g Firm tofu
- 1 tbsp Extra virgin olive oil
- 1 clove Garlic, crushed
- 1 tbsp Ginger
- 250g Vegetables of choice*
- 1/4 C (60mL) Sweet chili sauce
- 2 tsps Soy sauce
- 50g Bean sprouts
- 1/2 C Crushed peanuts
- Place noodles in a heatproof bowl and cover with boiling hot water for 5 minutes. Drain.
- Meanwhile, pat tofu dry and cut into 2cm cubes.
- Heat oil in a large frying pan over medium-high heat. Cook tofu for 2 minutes or until golden. Remove from pan and set aside. Add ginger, garlic and vegetables to pan/wok. Cook for 5 minutes or until vegetables start to soften.
- Add noodles, sauces, tofu and bean sprouts and stir fry gently until all is combined and heated through.
- Divide mixture between bowls. Top with crushed peanuts.
- Enjoy!
*I use broccolini, spinach leaves and chopped carrots which do not require pre-cooking and are able to retain much of the sauce.
Firm tofu is definitely the much better option to use here over soft tofu resulting in crispier and more solid tofu chunks.
In terms of the oil used, I find extra virgin olive oil to be the healthiest and least harmful to the environment as well as having little effect on the overall taste. Although this choice is up to your own discretion.
You can use any sort of nut on top to add a little extra crunch and also a nutty flavour which compliments the rest of the dish. If allergies are an issue, just omit or replace with crispy fried onions!
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.