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.
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
2 leaves
makrut lime leaves
½
lime
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
ginger paste
1 packet
garlic paste
½ packet
sesame oil blend
(Contains Sesame;)
1 bag
Asian greens
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
1
olive oil
2
eggs
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice makrut lime leaves and long chilli (if using/see ingredients). Slice lime 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 boiling 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.
• Wipe 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. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until slightly softened, 4-5 minutes. • Add Asian greens, garlic paste, ginger paste and makrut lime leaves. Cook, tossing, until fragrant, 1 minute. • Stir in cooked noodles, plant-based Asian mushroom sauce, sesame oil blend (see ingredients), tofu and a good squeeze of lime juice, until combined.
• Divide Malaysian tofu and noodle stir-fry between bowls. Top with fried egg and chilli (if using). • Serve with any remaining lime wedges. Enjoy!