Chinese Noodles With Tofu & Hazelnuts
This vibrant and flavorful recipe brings together tender egg noodles, crisp mangetout, and silky tofu in a deliciously aromatic stir-fry. A combination of fragrant coriander, fiery red chilli, and nutty hazelnuts adds layers of texture and taste to this dish, while the Chinese yellow bean sauce infuses it with a rich umami flavor. Each bite is a delightful fusion of fresh ingredients and bold seasonings, making this a satisfying and wholesome meal that's both quick and easy to prepare.
— Constant Cookbook
Ingredients
- 250g packet medium egg noodle
- 2 tbsp olive oil
- handful coriander , roughly chopped
- 300g mangetout
- 1 red chilli , seeded and finely chopped
- handful toasted hazelnuts , roughly chopped
- 349g pack silken tofu , cut into cubes
- 3 tbsp Chinese yellow beans sauce
Instructions
- Drop the noodles into a pan of boiling water, cook for 4 mins, then drain. Drizzle over a little oil and mix in half the coriander.
- Heat a wok over a medium heat. Pour in the remaining oil, then throw in the mangetout and stir-fry for 2 mins. Add the chilli and cook for 2 mins more until the beans are just tender.
- Tip the hazelnuts, tofu and yellow bean sauce into the wok and stir to warm through. Finally, stir in the remaining coriander, season if you want to, and serve with the noodles.
Yield
Serves 4
Nutrition
- Calories: 431 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.02 milligram of sodium
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