Ginger Rice-Noodle Stir-Fry

Method

1. 1

   Prep everything before you start — stir-frying is quick: cube the tofu, julienne the carrot, chop the green part of the bok choy, grate the ginger and slice the spring-onion tops.

   • 200 g
   • 1
   • 2 heads
   • 1 tbsp
   • 2
2. 2

   Soak the rice noodles in a bowl of hot water for 5–8 min until tender, then drain and set aside.

   • 200 g
3. 3

   Heat 1 tbsp garlic-infused oil in a wok or large pan over medium-high heat.

   • 2 tbsp
4. 4

   Fry the tofu for 4–5 min, turning, until golden on all sides, then remove and set aside.

5. 5

   Add the remaining 1 tbsp oil, then the ginger, carrot and bok choy. Stir-fry over high heat for 2–3 min until tender-crisp.

6. 6

   Return the tofu, add the drained noodles and soy sauce, and toss for 1–2 min until everything is hot and coated.

   • 2 tbsp
7. 7

   Take off the heat, scatter over the spring-onion tops, and serve straight away.