This is Crispy Noodle Stir fry made with tofu puffs and fresh vegetables.These noodles are pan-fried creating a deliciously crispy texture. The bed of crispy noodles is topped with a saucy stir fry packed with tofu and juicy vegetables.
- 12oz pan-fry style noodles
- 1/2 cup baby carrots (cut in half)
- 2 cups tofu puffs
- 1/2 cup choy sum (sliced)
- 2 tbsp oyster sauce
- 1.5 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tsp sugar
- ¼ tsp white pepper
How to make Crispy Tofu Puff and Vegetable Noodles.
- Coat a wok with vegetable oil on a medium-high heat.
2.Toss in the noodles and sear until crispy.
3.Add 3 tbsp of water put a lid on the wok.
4.Once the noodles are cooked through turn off the heat.
5.Remove noodles and set aside.
6.In a bowl combine oyster sauce, soy sauce, white pepper, corn starch, 1 cup of water and sugar.
7.In the same wok add a splash of vegetable oil and stir-fry the eggplant until almost tender.
8.Next add the baby carrots,choy sum and tofu puffs to the wok and sauté for a couple of minutes.
9.Add the sauce to the vegetables and allow the sauce to thicken. Stir gently to coat the vegetable and add the cooked scallops back in. Turn off the heat.
10.Assemble the noodles on a plate and then atop with tofu and vegetable sauce.