Stir Fried Tofu And Egg Noodles

The ingredient of Stir Fried Tofu And Egg Noodles

• 1 4 cup cornflour
• 1 tsp mild paprika
• 300g fixed tofu cut into 2cm cubes
• 1 1 2 tbsp vegetable oil
• 5cm piece blithe ginger peeled thinly sliced
• 1 red onion cut into wedges
• 1 red capsicum sliced
• 150g oyster mushrooms halved see note
• 1 bunch choy sum trimmed leaves separated stems sliced
• 330g packet buoyant singapore egg noodles
• 1 4 cup reduced salt soy sauce

The Instruction of stir fried tofu and egg noodles

• affix cornflour paprika and salt and pepper in a bowl increase be credited with tofu toss to coat
• heat a wok beyond medium high heat until hot add oil cook tofu for 1 to 2 minutes tossing or until golden set aside
• buildup heat to high go to ginger onion capsicum and mushrooms to wok stir fry for 2 minutes grow choy sum stems cover cook for a other 30 seconds or until choy sum stems are intelligent gifted green
• ensue noodles and soy sauce stir fry until warmed through return tofu to wok like choy sum leaves stir fry for 1 minute serve

Nutritions of Stir Fried Tofu And Egg Noodles

calories: 435 697 calories
calories: 13 3 grams fat
calories: 1 4 grams saturated fat
calories: 20 3 grams carbohydrates
calories: n a
calories: n a
calories: 54 9 grams protein
calories: 11 milligrams cholesterol
calories: 603 milligrams sodium
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calories: nutritioninformation