Tofu Stir Fry With Noodles - cooking recipe

Ingredients

10 oz broccoli, cut into florets
14 oz thin Chinese noodles
3 tbsp peanut oil
7 oz firm tofu, cut into cubes
8 stems Chinese (garlic) chives, 4 left whole, 4 sliced
1 None red pepper, seeded and cut into strips
1 None green pepper, seeded and cut into strips
3/4 cup canned baby corn, halved lengthwise
2 small red chili peppers, pierced with a knife
1/4 cup soy sauce
1/2 cup bean sprouts

Preparation

Cook the broccoli in boiling salted water for 3 mins. Drain and refresh with cold water. Cook the noodles according to the package directions. Drain.
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry the tofu and whole chive stems for 2 mins. Remove the chives and continue to stir-fry the tofu for 2 mins, until golden. Remove from the pan and keep warm.
Heat remaining 2 tbsp oil in the same pan. Stir-fry the peppers and baby corn for 3 mins. Add the chili peppers and broccoli and stir-fry for 2 mins. Add the tofu, chopped chives, soy sauce and 3 tbsp water and heat through. Add the noodles and bean sprouts and mix well. Serve garnished with the whole chive stems.