Name: Chinese noodles with tofu & hazelnuts
Total time: 25 min
Yield: 4
Cuisine: Chinese
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 bean sauce

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Chinese noodles with tofu & hazelnuts

Chinese noodles with tofu & hazelnuts

Good Food team

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Serves 4

Easy

Total time: 25 mins

Ready in around 25 mins

A star rating of 3 out of 5.3 ratingsRate

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Exciting flavours permeate this easy veggie recipe

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 bean

sauce

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Nutrition: per serving

kcal431
fat19g
saturates2g
carbs50g
sugars1g
fibre2g
protein18g
salt1.02g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

GIVE IT A TWIST

Use sliced runner beans instead of mangetout or toasted sesame seeds instead of hazelnuts.

GOOD FOOD KNOW-HOW

Silken-style tofu has a delicate, smooth texture but is firm enough to maintain its shape when cooked. Tofu has a mild taste when eaten on its own, but when mixed with other ingredients, it absorbs their flavours.

CHINESE FLAVOUR

Yellow bean sauce is a sweet and savoury Chinese stir-fry sauce flavoured with garlic and sesame.

Recipe from Good Food magazine, September 2004

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A star rating of 3 out of 5.3 ratings

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