Mushroom Tofu & Pak Choi Noodles

• Tofu(400 g)
• Egg noodles(250 g)
• Mushroom(300 g)
• Bok Choy(3)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(1 tbsp)optional

Method

1. 1

   Drain {Tofu}, pat it dry, and cut into bite-size pieces. Slice the {Mushroom}, separate the stems and leaves of the {Bok Choy}, thinly slice the stems, roughly chop the leaves, mince the {Garlic}, and grate the {Ginger}.

   ~10 min

2. 2

   Whisk together {Soy sauce}, {Sesame oil}, and {Cornstarch} in a small bowl until smooth. Cook the {Egg noodles} in boiling water according to the pack instructions until just tender, then drain.

   ~5 min

3. 3

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add the {Tofu} and stir-fry until golden on several sides. Add the {Mushroom}, {Bok Choy} stems, {Garlic}, and {Ginger}, and cook until the mushrooms soften and the stems turn glossy-crisp.

   ~6 min

4. 4

   Add the bok choy leaves, drained noodles, and the soy mixture. Toss hard for 3–4 minutes until the sauce turns glossy and lightly coats the noodles, tofu, and vegetables. Sprinkle over {Sesame seeds} if using.

   ~4 min

5. 5

   Divide into bowls and serve straight away.

   ~0 min