Serves 2
Ingredients
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2 cloves of crushed garlic
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1 knob of ginger grated
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1 large handful of snow peas or snap peas
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1 packet of hard tofu cut into cubes
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2 bunches Asian greens
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1 long red chilli
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2 serves udon noodles
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crushed peanuts
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olive oil
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1 tbs of soy sauce
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1/4 cup vegetarian stir-fry sauce (I bought this from Coles)
Method
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Finely slice the long red chilli. Trim the ends of the snow peas or snap peas. Roughly chop the Asian greens.
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Heat a large wok or frying pan over a medium-high heat. Add the crushed peanuts and toast, stirring, for 2-3 minutes, or until golden. Set aside in a small bowl.
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Return the wok or frying pan to a high heat and add a drizzle of olive oil.
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Add the tofu and soy sauce and cook for 3-5 minutes or until heated through and lightly golden. Remove from the pan and set aside on a plate.
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Bring a pot of water to the bowl and remove from stove. Soak udon noddles for 5 minutes until soft.
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Return the wok or frying pan over a medium-high heat. Add the snow peas, garlic and ginger and cook for 1 minute, or until fragrant. Add the Asian greens and cook for 1 minute, or until wilted. Add the udon noodles and tofu and cook for 1 minute, or until heated through.
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Add vegetarian sauce and stir through for 1-2 minutes.
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Add crushed peanuts and sliced chilli to the top and serve
