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Noodles with shiitake & smoked tofu
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3 nests Waitrose Medium Egg Noodles
200g pack cavolo nero
3 tsp wok oil
200g pack Taifun Smoked Tofu with Almonds & Sesame Seeds, cut into pieces
2 whole star anise
150g shiitake mushrooms, sliced
2 bunches salad onions, cut into fingertip lengths
2cm piece fresh ginger, peeled and shredded
½-1 tsp dried chilli flakes
1 tbsp light soy sauce
1. Cook the noodles according to pack instructions, drain and cool with cold running water. Meanwhile, thickly shred the cavolo nero.
2. Heat 1 tsp oil in a wok and fry the tofu with the star anise for 3 minutes or until the tofu is golden. Set aside, discarding the star anise then repeat with the mushrooms and salad onions using 1 tsp oil.
3. Heat the remaining oil and sizzle the ginger and chilli flakes. Add the cavolo stems, cook for 30 seconds then add the leaves. Return the tofu, mushrooms, onions and noodles to the pan with 2 tbsp water and 2 tsp soy, keeping the heat high until the leaves are wilted and the noodles are hot. Add more water if dry. Sprinkle with soy to serve.
Cook’s tip For a shortcut stir-fry, try adding ½ x 140g pack Waitrose Soy & Ginger Sauce With Garlic at the end of cooking. You won’t need to add the fresh ginger or soy sauce.
Typical values per serving:
1 of your 5 a day; low in saturated fat.