Serving Size: 4

Ingredients

  • 400g Lian Huat Egg Wonton Noodles
  • 200g firm tofu, sliced into strips or small cubes
  • 1 tbsp of crushed garlic
  • 1 medium onion, sliced
  • 1 medium carrot, julienned
  • 1 capsicum (red or yellow), sliced
  • 1 small bunch bok choy or choy sum, cut

Sauce Mix:

  • 2 tbsp soy sauce
  • 1 tbsp mushroom oyster sauce (vegetarian alternative to oyster sauce)
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 3 tbsp water

Method

Blanch Lian Huat Egg Wonton Noodles in boiling water for 1-2 minutes until just softened. Drain and set aside.

Heat 1 tbsp oil in a large wok or frying pan over medium-high heat. Pan-fry tofu until golden on all sides. Remove and set aside.

Add the remaining oil to the wok. Sauté garlic and onion until fragrant.

Toss in carrot and capsicum, stir-fry for 2 minutes, then add bok choy and cook until just wilted.

Return tofu to the wok. Add noodles and pour in the sauce mix. Toss well until evenly coated and heated through.

Enjoy hot, with a sprinkle of chopped spring onions or fresh coriander.