This yummy stir fry dish was one that came in my Marley Spoon delivery – the combo of sesame and ginger gives the flavour a level up, plus it’s quick and easy enough to make on a weeknight after work and be on the table in under 30 mins.
PREP: 10 MINUTES | COOK: 15 MINUTES | SERVES: 4
- 2 tbsp oil
- 2 carrots, peeled and sliced thinly
- 1 red capsicum, thickly chopped
- 2 bunches pal choy, coarsely chopped (keep stems and leaves separate)
- 1 inch Ginger, peeled and grated
- 2 garlic cloves, minced or finely chopped
- 2 spring onions, thinly sliced
- 2 tbsp mirin
- 2 tsp sesame oil
- 1/3 cup soy sauce
- 1 tbsp white vinegar
- 1 tbsp honey
- 2 x 200g honey soy tofu
- 200g glass noodles
- Prepare vegetables, set aside
- Make sauce: Combine mirin, sesame oil, soy sauce, white vinegar and honey in a small bowl and whisk to combine. Set aside.
- Cook tofu: cut tofu into 1cm cubes. Heat 1 tbsp oil in wok over medium heat, and cook tofu for 2 mins each side until browned. Remove from pan and cover. Reserve pan.
- Prepare noodles: Boil water. Put noodles in heat proof bowl and cover In boiling water. Cover with lid for 8 mins.
- Start stir fry: heat 1 tbsp oil in wok over high heat. Stir fry carrot and capsicum for 3-4 mins until just tender. Add pak choy stems, ginger and garlic and stir fry for 1 min until tender.
- return the tofu to the pan with the vegetables. Add pak choy leave and sauce mixture and stir fry for 1 min until heated through.
- Drain the noodles and add immediately to the stir fry and stir until all combined.
- Divide among 4 bowls and scatter with spring onions. Serve.