Oodles of Noodles SaladNovember 18, 2014
A healthy, simple, and delicious recipe which will have you slurping all the delicious flavours with pride!
Ingredients for two people
|180 g||udon noodles|
|1 pack||tofu, diced|
|1 tbs||soy sauce|
|1 tbs||vegetable oil|
|1 clove||garlic clove, peeled & crushed|
|1 knob||ginger, grated|
|1/2 head||cabbage, thinly sliced|
|2||carrot, thinly sliced|
|100 g||snow peas|
|1 bunch||spring onions, roughly sliced|
|1||lemon, zested & juiced|
For the noodles
Bring a large pot of salted water to the boil and cook the udon noodles for about 8 minutes or until the noodles are tender. Drain, rinse under cold water and set aside.
For the stir fry
Marinate the tofu in the soy sauce for about 10 minutes, until you are ready to put it in the stir fry. Heat the oil in a large frying pan or wok, add the garlic and ginger and stir fry with the cabbage, carrot, and tofu for about 3 to 5 minutes. Toss in the noodles, snow peas, and spring onions then stir fry until snow peas are soft and noodles are warmed through.
Stir through the lemon zest, divide the udon noodles evenly between bowls and finish off with a fresh squeeze of lemon juice.
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