Noodles: 300 g, made with eggs
Garlic: 2, cloves
Ginger: 2 tsp, fleshly grated
Onion: 4, spring
Tofu: 400 g
Pepper: 1, yellow
Carrots: 1, large
Soy sprouts: 100 g, fresh
Oil: 2 tbps
Soy sauce: 4 tbsp, light
Vegetable stock: 50 ml
Brown sugar: 1 tsp
An easy recipe for egg noodles: learn how to make this Chinese-style dish prepared with tofu and vegetables, a tasy vegetarian first course.
Cook the noodles according to the package instructions , then drain, refresh in cold water and drain thoroughly.
Peel and finely dice the garlic.
Trim and wash the spring onions and cut at un angle into small pieces.
Dice the tofu.
Wash, trim, halve and deseed the pepper, remove the white inner ribs and cut the flesh into very thin strips.
Peel and finely grate the carrot.
Rinse the bean sprouts.
Heat the oil in a wok and stir-fry the garlic, spring onions and tofu for about 1 minute.
Then add the pepper and carrot and stir-fry for further 2 minutes.
Now add the soy sauce and vegetables stock, stir in the sugar, cover and cook over a low heat for a further 1 -2 minutes.
Finally stir in the noodles and bean sprouts and heat through.
