Meals and Courses

Ingredients
  • 150 g (5 oz) frozen peas
  • 175 g (6 oz) dried egg noodles
  • 2 tablespoons vegetable oil
  • 1 bunch of spring onions, sliced
  • 300 g (10 oz) pack mixed stir-fry vegetables (shredded cabbage, baby corn, bean sprouts, peppers etc.)
  • 300 g (10 oz) firm tofu, cubed
  • 150 ml (¼ pint) hoisin sauce
  • 3 tablespoons orange juice
  • salt and pepper
Directions

Cook the peas in a saucepan of boiling water for 2 minutes. Drain well. Cook or soak the noodles according to the packet instructions.

Meanwhile, heat the oil in a wok or large frying pan. Add the spring onions and ready-prepared vegetables and stir-fry for 3–4 minutes or until softened. Add the tofu, peas, hoisin sauce and orange juice and stir for 1 minute.

Drain the noodles, add to the pan, toss everything together and season to taste with salt and pepper. Serve immediately.

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