Recipe: Crispy noodle stir fry

Something about noodles is extremely comforting to me, especially when there is sesame oil, lots of garlic and ginger, and soy sauce involved.

If you’re looking to make your own ‘fake-away’, and want something easy, cosy and still healthy, this recipe is so versatile as you can easily switch the protein or use whatever veggies you have on hand. Mushrooms, broccoli, carrots, capsicum, edamame beans or bok choy would all work fantastic in this stir fry.

Ingredients (Serves 4):

450g firm tofu (or equivalent protein of choice)

1/4 cup soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp curry powder

1/2 tsp salt

1 tbsp sesame seeds

2 tbsp coconut oil

110g vermicelli noodles

1 tbsp grated fresh ginger

2 cloves garlic, minced

300g coleslaw mix (from bag) OR use a combination of available ‘stir fry friendly’ chopped veggies

4 spring onions, chopped

Method:

Make stir fry sauce by combining soy sauce, sesame oil, rice vinegar and curry powder in a cup or ramekin.

Cut tofu into cubes and sprinkle with sea salt and sesame seeds. Melt half the coconut oil in a skillet over medium heat and add the tofu, cooking and turning until golden brown and crispy on all sides.

While tofu is cooking, place noodles in a bowl and pour a kettle full of boiling water over them. Let the noodles sit for 5 minutes, then drain.

Remove tofu from skillet. Add the rest of the coconut oil, the ginger and the garlic, fry for a few seconds and then add the chopped veggies/coleslaw mix. Saute until veggies soften slightly.

Add the cooked rice noodles, stir fry sauce and tofu back into the skillet. Toss together until combined and then remove from heat and sprinkle the spring onions on top. Serve and enjoy!