Chinese Mushroom and Chilli Stir Fry with Tofu
Serves 3
I love exploring the Chinese supermarket, Wai Yee Hong, in Bristol. About a year ago I came across some fresh noodles called Cheong Fun which are sheets of rice noodles (plain or some come with tiny shrimp and flecks of spring onion embedded in them) that are then tightly rolled up. To cook them they are steamed for about 10 minutes by which point they are soft and ready to be added to your dish. I cut my rolled up noodles into roughly one inch pieces pre-steaming so I can tumble them straight into my stir fry from my bamboo steamer.
The Cheong Fun noodles are a perfect accompaniment to this dish, as the bundles of rice noodle pair well with the light pillowy cubes of ready-deep-fried tofu; another purchase from the Chinese supermarket, I find these are one of the best ways to enjoy tofu (the other being tofu katsu curry!)
And finally the stir fry sauce, another supermarket product that packs a punch of flavour, enhanced by the addition of soy and sugar.
This is a really quick meal to cook, just make sure everything is prepped and ready to go!
- Ingredients:
- 400g Cheong Fun Noodles (or rice noodles of your choice)
- 150g deep fried tofu pieces
- 2 pak choi, cut width-ways in to one-inch slices
- 3 spring onions, sliced diagonally
- 1 carrot, peeled and sliced diagonally
- 1 1/2 tbsp Chinese mushroom in chilli oil
- 1 tbsp dark soy sauce
- 1 tbsp caster sugar
Step 1: Cook your noodles, according to the packet. Whilst these are part way through cooking (steaming in the case of the Cheong Fun), get on with your stir fry.
Step 2: Heat your wok over a medium high heat. Add a spritz of spray oil (you won’t need more as the sauce comes in chilli oil).
Step 3: Add the carrot and spring onion and stir fry for one minute.
Step 4: Add the pak choi and ready-fried tofu pieces and stir fry for another minute.
Step 5: Add the Chinese mushroom and chilli oil, along with the soy sauce and sugar. Stir fry for two minutes.
Step 6: Add your cooked noodles and toss everything together so the sauce coats all components. Serve.
