Shiitake, Ginger and Tofu Hokkien Noodles

Source: The Low GI Vegetarian Cookbook – Brand Miller, Foster-Powell, Marsh & Sandall, Hachette 2006

 

Ingredients: 2 tablespoons soy sauce 2 tablespoons Chinese rice wine 1 tablespoon Chinese black vinegar 1 clove garlic, crushed 2 teaspoons finely grated ginger 375g packet firm tofu, cut into 1.5cm cubes 450g packet hokkien noodles 1 tablespoon olive oil 3 cm piece ginger, cut into very thin matchsticks 1 long red chilli, deseeded, thinly sliced 150g baby corn, halved lengthwise 150g fresh shiitake mushrooms, halved 150g sugar snap peas, strings removed 6 spring onions, trimmed, cut into 4cm lengths 1 bunch choy sum, trimmed, cut into 3 equal lengths

Method:

1. Combine the soy sauce, rice wine, vinegar, garlic and grated ginger in a shallow, non-metallic dish. Add the tofu and turn to coat in the marinade. Cover and refrigerate for 4 hours, turning once.
2. Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes, then drain well.
3. Heat half the oil in a large wok or frying pan. With a slotted spoon add the tofu (reserving the marinade) in batches and fry until golden. Remove and set aside.
4. Heat the remaining oil, add the sliced ginger and chilli and stir-fry for 30 seconds. Add the baby corn and mushrooms and stir-fry for 2 minutes more. Add the sugar snap peas and spring onion and cook for 1 minute, then add the choy sum and reserved marinade. Toss together for 1–2 minutes over heat. Return the tofu to the wok and toss to combine and heat through.
5. Place the noodles in bowls and top with the vegetables and marinade liquid.