Suggested cooking instructions
Stir Fry Method (Serves two)
INGREDIENTS
500g Yunion Shanghai Noodles
2 tbsp vegetable oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, sliced
1 cup broccoli
1 cup snow peas
1 block firm tofu, drained and pressed
For the peanut sauce:
3 tbsp creamy peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp sriracha (or chili paste)
1 tbsp lime juice
1 clove garlic, minced
1 inch ginger, grated
1/4 cup water
Method:
Prepare the tofu: Slice the tofu into thin cubes or triangles. Heat 1 tablespoon of oil in a separate pan over medium heat. Add the tofu and pan-fry for 5-7 minutes per side, until golden brown and crispy. Set aside.
Prepare the sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, brown sugar, sriracha, lime juice, minced garlic, and grated ginger. Gradually whisk in the water until the sauce reaches a desired consistency (slightly thicker than water).
Stir-fry the vegetables: Heat the remaining oil in a wok or large pan over medium-high heat. Add the onion and garlic, and stir-fry for 30 seconds until fragrant. Add the bell pepper, broccoli, and snow peas. Stir-fry for 3-4 minutes, or until tender crisp.
Combine and finish: Add the cooked noodles and crispy tofu to the pan with the vegetables. Pour in the peanut sauce and toss everything together to coat the noodles evenly. Heat through for another minute.
Serve: Transfer the stir-fried noodles to a plate. Garnish with chopped peanuts, chopped fresh cilantro, or a squeeze of lime juice (optional).
Tips:
You can adjust the amount of sriracha for your desired spice level.
Feel free to substitute other vegetables like carrots, zucchini, or bean sprouts.
To make the tofu extra crispy, you can coat it in corn-starch before pan-frying.
You can also use pre-cooked shredded chicken or shrimp for a non-vegetarian version.
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