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🍝 Quick Asian Noodles with Tofu

500 kcal · 30 min · 4 servings

Ingredients

• 125 g Mie noodles (egg-free)
• salt
• 200 g green beans
• 400 g zucchini (2 zucchini)
• 1 red chili pepper (more to taste)
• 1 garlic clove
• 100 g spring onions (1 bunch)
• 15 g ginger (1 piece)
• 1 g potato starch
• 80 g tofu
• 2 tbsp peanut oil
• 2 tbsp light soy sauce
• 0.5 tsp dark sesame oil
• 1 tsp black sesame seeds

Instructions

1. 1. Cook the noodles in plenty of salted boiling water according to the package instructions until they are al dente. Drain them in a colander, let them drip dry, and fluff them up with a fork.
2. 2. Wash the beans and trim the hard ends. Cut them into pieces about 3 centimeters long. Pre-cook them in salted water for 5 minutes, then rinse them immediately with cold water and let them drain.
3. 3. Wash the zucchini and cut it in half lengthwise. Then slice the halves into thin, diagonal pieces.
4. 4. Wash the chili pepper, halve it, remove the seeds, and rinse it if necessary. Cut it into thin rings. Peel the garlic and chop it finely.
5. 5. Wash the spring onions and cut them into thin, diagonal rings. Peel the ginger and grate it finely.
6. 6. Put the potato starch on a plate. Cut the tofu into cubes of about 1.5 centimeters. Pat the cubes dry, sprinkle them with salt, and roll them in the starch until they are coated all over.
7. 7. Heat the oil in a large frying pan or wok. Fry the tofu cubes on all sides until golden brown over medium heat. Remove them with a slotted spoon and place them on a plate.
8. 8. Add the beans, chili rings, and garlic to the remaining oil in the pan and fry them briefly.
9. 9. Add the zucchini and spring onions. Let everything cook under a lid on low heat for 2 minutes.
10. 10. Add the noodles and fry them for another 2 minutes without a lid. Season with soy sauce, ginger, and sesame oil. Fold in the tofu, sprinkle with sesame seeds, and serve.

Nutrition per serving

• kcal: 500
• Protein: 21 g · Fett/Fat: 16 g · Carbs: 64 g