Malaysian Tofu Noodle Stir-Fry
with Zucchini & Fried Eggs
It's noodle night! For a slurp-tastic result, we're coating them in a hoisin-sesame mixture, adding fragrant kaffir lime and a kick of fresh chilli, tossing in some satay-flavoured tofu and then popping an oozy 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 unit
carrot
1 unit
zucchini
2 clove
garlic
1 unit
long red chilli
½ unit
lemon
1 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
2 leaves
kaffir lime leaves
½ packet
ramen noodles
(Contains Gluten; May be present: Egg, Soy. )
1 sachet
hoisin sauce
(Contains Sesame, Soy;)
½ tub
sesame oil blend
(Contains Sesame;)
Not included in your delivery
olive oil
1 tbs
warm water
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
honey
2 unit
eggs
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the zucchini into thin batons. Finely chop the garlic (or use a garlic press). Thinly slice the long red chilli (if using). Cut the lemon (see ingredients list) into wedges. Cut the Malaysian tofu into 2cm squares. Remove the centre veins, then very thinly slice the kaffir lime leaves. TIP: Kaffir lime leaves are fibrous so you want to cut them thinly.
Add the ramen noodles (see ingredients list) to the saucepan of boiling water and cook until tender, 4 minutes. Drain and refresh under cold water. In a medium bowl, combine the hoisin sauce, warm water, sesame oil blend (see ingredients list), soy sauce and honey.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and cook until slightly softened, 2-3 minutes. TIP: Add a splash of water to help the carrot cook faster! Add the zucchini and cook until golden and tender, 3-4 minutes. Add the garlic and kaffir lime leaves and cook until fragrant, 1 minute. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle more olive oil. Add the tofu and cook, tossing, until golden, 4 minutes. Add the ramen noodles, veggies and the sauce mixture and toss together until heated through. Stir through a good squeeze of lemon juice.
Divide the tofu noodle stir-fry between bowls and cover to keep warm. Wash the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and cook until the egg whites are cooked and the yolks are just firm, 3-4 minutes.
Place the fried eggs on top of the noodles and sprinkle with the chilli (if using). Serve with any remaining lemon wedges.