Recipes / Noodles and stir-fries
Mee goreng-style noodles
Sticky, savoury noodles with tofu, charred onion and beansprouts, in a sauce of tomato purée, tamari and sweet chilli. Quick, and a good use of a half-empty fridge.
- Time
- 25 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari and sweet chilli sauce.
Method
- Soak or boil the noodles according to the packet, then drain and rinse under cold water. Drain the tofu, pat it dry and cut into cubes. Peel and thinly slice the onion, crush the garlic and slice the spring onions.
- In a small bowl, mix the tomato purée, tamari and sweet chilli sauce with 4 tablespoons of water.
- Heat the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 minutes until golden, then push it to the side.
- Stir-fry the onion for 4 minutes until soft and charred in places, then add the garlic for 30 seconds.
- Add the noodles and the sauce and toss over the heat for 2 minutes until glossy and hot.
- Stir in the beansprouts and half the spring onions and cook for 1 minute.
- Serve with the remaining spring onions and the lime cut into wedges.
Tip Beansprouts are best used within a day or two of buying. Thinly sliced cabbage will stand in if you cannot find them.
Per portion
| Energy | 613 kcal |
| Protein | 23 g |
| Carbohydrate | 79 g |
| of which sugars | 13 g |
| Fat | 22 g |
| of which saturates | 3 g |
| Fibre | 5 g |
| Salt | 3.14 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice noodles150 g
- firm tofu200 g
- onion1
- garlic2 cloves
- tomato purée2 tbsp
- tamari2 tbsp
- sweet chilli sauce1 tbsp
- beansprouts100 g
- spring onion2
- lime1
- olive oil2 tbsp
