Ingredients

The following ingredients have 4 Servings
  • 6 oz / 180 g fresh chow mein noodles
  • 2 tbsp oil
  • 2 garlic cloves (, minced)
  • 2 cups shredded Chinese cabbage
  • 1/2 cup carrot (, julienned)
  • 2 scallion/shallot stems (, cut into 2"/4cm pieces)
  • 1 cup bean sprouts
  • 5 oz / 150 g firm tofu (, sliced)
  • 1/2 tbsp soy sauce
  • 1 tbsp Chinese cooking wine
  • 1/2 tbsp hoisin sauce
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp chilli garlic sauce or sriracha ((optional))
  • 2 tsp sugar
  • 1/2 tsp sesame oil
  • 1/4 cup water
  • White pepper

Instruction

  • Prepare noodles according to packet instructions (usually soaking it in boiling water).
  • Combine tofu with marinade and set aside for 5 minutes.
  • Combine sauce ingredients in a small bowl.
  • Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.
  • Add tofu and stir fry until starting to caramelise - about 1 minute. Stir fry gently so the tofu doesn't break.
  • Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
  • Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles - about 1 minute. Don't cook it too much - the bean sprouts should still be quite crisp, not wilted.
  • Serve immediately.