Hot Noodles with Spinach and Tofu

(from theReasonableMan’s recipe box)

Source: Women's Weekly Quick Cookbook

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Vegetarian, quick

Ingredients

  • 375g Fresh Egg Noodles
  • 375g Packet Firm Marinated Tofu, drained
  • 1/4 cup (60ml) Peanut Oil
  • 3 teaspoons sesame oil
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground turmeric
  • 45g baby spinach leaves
  • 1 teaspoon cornflour
  • 1/4 cup (60ml) light soy sauce
  • 1 tablespoon sambal oelek
  • 1/4 cup (60ml) lemon juice
  • 3 cups (300g) bean sprouts

Directions

  1. Cover noodles with boiling water in medium bowl. Stand 1 minute; drain.

  2. Cut tofu into 1cm cubes. Heat peanut oil in wok or large frying pan; stir-fry tofu until browned lightly. Drain on absorbent paper; drain oil from wok.

  3. Add sesame oil to wok; stir-fry ginger and turmeric.

  4. Add noodle, tofu, blended cornflour and sauce, sambal oelek, juice and bean sprouts; stir-fry until mixture boils and thickens slightly.

  5. Stir in spinach

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