Chinese noodles with tofu & hazelnuts

10-30 minutes 4 servings 600 kcal or less bbc good food bean beans chinese egg noodle egg noodles hazelnut hazelnuts mangetout noodles quick red chilli red chillies stir fry tofu vegetarian

N/A

Source

Ingredients

250g packet medium egg noodle

2 tbsp olive oil

handful coriander , roughly chopped

300g mangetout

1 red chilli , seeded and finely chopped

handful toasted hazelnuts , roughly chopped

349g pack silken tofu , cut into cubes

3 tbsp Chinese yellow bean sauce

Method

Drop the noodles into a pan of boiling water, cook for 4 mins, then drain. Drizzle over a little oil and mix in half the coriander.

Heat a wok over a medium heat. Pour in the remaining oil, then throw in the mangetout and stir-fry for 2 mins. Add the chilli and cook for 2 mins more until the beans are just tender.

Tip the hazelnuts, tofu and yellow bean sauce into the wok and stir to warm through. Finally, stir in the remaining coriander, season if you want to, and serve with the noodles.