- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 tbsp vegetable oil
- 250 g firm tofu, cubed
- 200 g fresh egg rice noodles, separated
- 1 large handful of bean sprouts
- ½ bunch garlic chives, chopped into 3 cm pieces
- 2 eggs, whisked
Sauce
- 2 tbsp chilli sauce
- 2 tbsp dark soy
- 2 tbsp light soy
- 1 tsp caster sugar
Instructions
- For the sauce, combine the chilli paste, soy sauces and sugar and put to the side.
- Heat a large wok over a high heat. The wok needs to be smoking. Add the oil and tofu and cook briefly. Now add the noodles, followed by the bean sprouts and garlic chives, and toss.
- Move the tofu mixture to one side of the wok and then add the eggs and scramble with a wooden spoon.
- Add the sauce and toss everything together so the flavours mingle. Serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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