Malaysian Tofu & Noodle Stir-Fry
with Veggies & Fried Egg
It's noodle night! For a slurp-tastic result, we're coating them in an umami-rich Asian mushroom sauce, adding fragrant makrut lime and a kick of fresh chilli, tossing in some satay-flavoured tofu and then popping a jammy fried egg on top.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1 bag
baby spinach leaves
2 clove
garlic
½
lemon
2 leaves
makrut lime leaves
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
ginger paste
½ packet
sesame oil blend
(Contains Sesame;)
½
Long Chilli
1 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
Not included in your delivery
olive oil
2
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Thinly slice carrot into half-moons. • Finely chop garlic. Thinly slice long chilli (if using). Thinly slice makrut lime leaves. Slice lemon into wedges. • Slice Malaysian tofu into 2cm chunks.
TIP: The makrut lime leaves are fibrous so make sure to cut them very thin.
• Half-fill a medium saucepan with the boiled water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. In the last minute, gently stir noodles with a fork to separate. • Drain and rinse noodles, then set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until slightly softened, 4-5 minutes. • Add garlic, ginger paste and makrut lime leaves. Cook until fragrant, 1 minute. • Add noodles, plant-based Asian mushroom sauce, sesame oil blend (see ingredients) and tofu, tossing to combine. Stir through a good squeeze of lemon juice and the baby spinach leaves, until wilted. • Transfer to a bowl and cover to keep warm.
• Wash out frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, crack eggs into pan. Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes.
• Divide Malaysian tofu and noodle stir-fry between bowls. Top with fried egg. Sprinkle with chilli. • Serve with any remaining lemon wedges. Enjoy!