Recipes / Noodles and stir-fries
Pad see ew-style noodles with broccoli
Wide, saucy stir-fried noodles with golden tofu and charred broccoli in a sweet-salty tamari sauce. Fast once the chopping is done.
- Time
- 25 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Drain the tofu, pat it dry and cut into 2 cm cubes. Cut the broccoli into small florets and slice the stalk thinly. Peel and slice the garlic, then mix the tamari, maple syrup and rice vinegar in a small bowl.
- Soak or boil the rice noodles according to the packet, usually 4 to 5 minutes, until just tender. Drain and rinse under cold water so they do not stick.
- Heat 1 tablespoon of the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 to 6 minutes, turning, until golden on most sides, then tip onto a plate.
- Add the remaining oil and the broccoli with 2 tablespoons of water. Stir-fry for 4 minutes until bright green with some charred edges.
- Add the garlic and chilli flakes for 30 seconds, then add the noodles and the sauce.
- Toss over the highest heat for 2 minutes, until the noodles pick up some colour and the sauce coats everything.
- Put the tofu back in and serve immediately.
Tip Broccoli stalks are sweet when sliced thin, so use them rather than binning them. Any spare florets can go in the next stir-fry.
Per portion
| Energy | 622 kcal |
| Protein | 28 g |
| Carbohydrate | 76 g |
| of which sugars | 10 g |
| Fat | 22 g |
| of which saturates | 3 g |
| Fibre | 7 g |
| Salt | 4.27 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
- broccoli1
- firm tofu200 g
- garlic3 cloves
- tamari3 tbsp
- maple syrup1 tbsp
- rice vinegar1 tbsp
- olive oil2 tbsp
- chilli flakes1 tsp
