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10 minutes
PREP TIME
15 minutes
Cook Time
2
Serves
25 minutes
Total
INGREDIENTS
200–250 g noodles
500 ml vegetable broth
150 g tofu, cubed
100 g mixed vegetables (carrot, capsicum, beans)
2 tbsp soy sauce
1 tsp sesame oil
2 green chillies, slit
2 tbsp coriander leaves, chopped
Salt to taste
Pepper to taste
Use whole wheat noodles for added fibre.
Feel free to add any seasonal vegetables you prefer.
Instructions
Boil water in a pot and cook the noodles according to package instructions, then drain and set aside.
In a pan, heat sesame oil over medium heat.
Add the tofu cubes and sauté until golden brown.
Add the mixed vegetables and green chillies, and stir-fry for about 3–4 minutes.
Pour in the vegetable broth and bring it to a simmer.
Add the cooked noodles and soy sauce, mixing well to combine.
Season with salt and pepper to taste.
Garnish with chopped coriander leaves before serving.