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Vegetable chow mein

Serves 4

Prep Time 5 min

Cooking Time 15 min

Ingredients

  • 600g frozen mixed vegetables
  • Cooking oil spray
  • 400g firm tofu, sliced
  • Bunch of spring onions, thinly sliced
  • 3 garlic cloves, crushed
  • 1tbsp finely grated fresh ginger
  • 6tbsp hoisin sauce
  • 2tbsp lemon juice
  • 300g ready-cooked egg noodles
  • ½ small bunch of fresh coriander, leaves picked, to garnish

Method

  1. Steam the vegetables until just tender, then set aside.
  2. Put a wok or large non-stick frying pan over a high heat and spray with a little oil. Add the tofu and stir-fry for 5 min or until browned and cooked through, then transfer to a plate and keep warm.
  3. Heat a little more oil in the wok, then add the steamed veg, spring onions, garlic and ginger and stir-fry over a high heat for 5 min.
  4. In a small jug, mix the hoisin sauce with the lemon juice and 100ml water. Return the tofu to the wok, add the noodles, then pour over the sauce and toss for 2 min to heat through. Serve in bowls, garnished with coriander.

Nutrition per serving

Read more on how we calculate nutrition.
324 17.3g 8.8g 1.1g 8g 14g 1.2g 576mg 43.6g 3mg

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