Ingredients
- 250 g tofu
- 7 tbs soy sauce
- 150 g flat Asian-style noodles
- salt
- 1 red bell pepper
- 1 yellow bell pepper
- 2 spring onion
- 2 carrots
- 5 stalks coriander
- 50 g cashew nuts
- 2 tbs sesame oil
- 2 tbs sweet-and-sour sauce
Preparation
1. Finely dice the tofu and mix with soy sauce. Following the instructions on the package, cook the noodles in salted water until al dente for approx. 5 minutes, drain, and allow to dry thoroughly.
2. Clean and finely dice the bell peppers. Clean the spring onions and slice them diagonally into rings. Peel the carrots and cut into thin strips. Finely chop the coriander leaves.
3. Heat the pot on highest level up to the roasting window, switch to low level, roast the cashews while constantly turning, and remove.
4. Drain the tofu well, making sure to collect the soy sauce in the process. Mix the tofu with the sesame oil, roast, and remove.
5. Add the prepared vegetables and briefly roast while stirring. Stir in the noodles and mix everything with the soy sauce and chili sauce.
6. Add the tofu again and let everything heat up while stirring. Serve with coriander and cashews sprinkled on top.
This recipe has been tested and approved by AMC.
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