Pan-Fried Spicy Asian Noodles

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Ingredients (use vegan versions):


  • 1 14oz block firm tofu
  • 1 med or large potato
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2″ piece of ginger, minced
  • 1 teaspoon chilli paste
  • 4 ozs beansprouts, washed & drained well
  • 1/2 bunch spinach, washed, drained well & chopped
  • 1 160z packet yellow eggless egg noodles
  • 1 tablespoon soy sauce
  • 2-3 tablespoon tomato ketchup
  • salt

Directions:

Bake the tofu at 450F for 20 mins & cube.
Cut the potato french fry style.
In a little oil, drop the potatoes & fry till cooked.Remove & drain.
In the same oil, fry the onions for a while. Add the garlic & ginger.
Add chilli paste. Stir for a short time. Add spinach & cook till the
water(if any) evaporates. Stir in the bean sprouts. Cook for a minute.
Add the yellow noodles, a little salt, soya sauce & tomato Ketchup. Stir well till the seasonings are well mixed.
Finally,add in the tofu & potatoes, stir well & serve hot, with a side
serving of sliced cucumber, sliced red onion(optional)& tomato ketchup.


Note : Watch the salt as the soy sauce adds to the salty taste as well.


Serves: 4-6.


Preparation time: 30 mins.



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