Tofu Stirfry Noodles - Delicious!

Tofu Stirfry Noodles

I like my food with a bit of spice hence I added a whole chilly - but you don't have to!

Ingredients
-Medium egg noodles (I find Sharwood dried ones the best, and used 2 portions for 2 people)
-Firm tofu stirfry
-Sesame oil
-Oyster sauce
-Soya sauce
-Fish sauce
-3 spring onions
-1 Red chilly
-100g Mushrooms
-1 pepper

Preparation time: 6 minutes                             Cooking time: 15 minutes

Step 1

• Slice the mushrooms, peppers, spring onions and red chilly (into thin strips). 
• Cut the tofu into medium sized cubes - not too small.

Step 2

• Fry the tofu in sesame oil in high heat until all sides of the cubes are golden brown - this may take up to 15 minutes. Would be best to use a fryer but unfortunately I don't have one!

Step 3

• Heat 3 tbsp sesame oil in a wok and add the vegetables. Put the peppers in first, add chillies, spring onions and mushrooms 2 minutes later. The peppers first because they need extra time to soften. 

Step 4

• Boil the noodles for 5-6 minutes. Check to see if they are cooked, DO NOT OVERCOOK! Make sure they're cooked but more on the firm side than soft.
• Drain the noodles. 

Step 5

• As the vegetables begin to soften add 3 tablespoons on oyster and soya sauce and 1 table spoon fish sauce. Add a pinch of salt. Fry for a maximum of 8 minutes - you don't want to overcook.
• Add the noodles
• Generously drizzle soya sauce and serve!