Ingredients

• 6 oz / 180 g fresh chow mein noodles
• 2 tbsp oil
• 2 garlic cloves , minced
• 2 cups shredded Chinese cabbage
• 1/2 cup carrot , julienned
• 2 scallion/shallot stems , cut into 2″/4cm pieces
• 1 cup bean sprouts

Tofu and marinade

• 5 oz / 150 g firm tofu , sliced
• 1/2 tbsp soy sauce
• 1 tbsp Chinese cooking wine

Sauce

• 1/2 tbsp hoisin sauce
• 1 1/2 tbsp soy sauce
• 1/2 tbsp chilli garlic sauce or sriracha (optional)
• 2 tsp sugar
• 1/2 tsp sesame oil
• 1/4 cup water
• White pepper

Instructions

• Prepare noodles according to packet instructions (usually soaking it in boiling water).
• Combine tofu with marinade and set aside for 5 minutes.
• Combine sauce ingredients in a small bowl.
• Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.
• Add tofu and stir fry until starting to caramelise – about 1 minute. Stir fry gently so the tofu doesn’t break.
• Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
• Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles – about 1 minute. Don’t cook it too much – the bean sprouts should still be quite crisp, not wilted.
• Serve immediately.

Directions using homemade Real Chinese All Purpose Stir Fry Sauce

• If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.
• Substitute the tofu marinade with 1 tbsp Stir Fry Sauce
• Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.