World Cuisine

  • low-calorie cooking spray
  • 400 g (13 oz) firm tofu, drained and cut into 1.5 cm (¾ inch) cubes
  • 4 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon cornflour, mixed to a paste with 2 tablespoons cold water
  • 2 tablespoons Shaoxing rice wine
  • 200 ml (7 fl oz) vegetable stock
  • 2 teaspoons grated fresh root ginger
  • 6 spring onions, diagonally sliced into 1.5 cm (¾ inch) lengths, plus extra to garnish
  • 1 red chilli, finely chopped
  • ½ red pepper, deseeded and cut into thick strips
  • ½ yellow pepper, deseeded and cut into thick strips
  • 200 g (7 oz) shiitake mushrooms, trimmed and thickly sliced
  • 400 g (13 oz) fresh egg noodles, cooked according to the packet instructions

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the tofu and stir-fry for about 3–4 minutes until golden. Remove and drain on kitchen paper.

Mix together the oyster sauce, soy sauce, cornflour paste, rice wine and stock in a small bowl until smooth.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a high heat. Add the ginger, spring onions, chilli, peppers and mushrooms and stir-fry for 3–4 minutes. Add the sauce mixture and bring to the boil, stirring constantly. Reduce the heat, return the tofu to the pan and simmer gently, stirring occaisonally, for 2–3 minutes.

Add the cooked noodles and toss together for about 1–2 minutes until piping hot. Serve in warmed bowls, garnished with sliced spring onion.

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