This is a quick, tasty and nutritious meal that is healthier than fried instant noodles as it uses fresh whole wheat noodles. I use three balls of noodles to serve two. You need 1 or 2 balls of noodles per person, depending on your appetite.
I start by dry roasting some plain, shelled peanuts in a pan and then I grind these. You can probably use roasted salted peanuts but you might want to try and get rid of most of the salt before grinding them.
Next put a medium pan of water on the stove to boil. Then put some sesame oil in a frying pan (you could use other vegetable oil but sesame oil has a nice flavor and aroma) and fry about 150 grams of diced tofu. I used a tasty semi-had tofu that had sesame seeds in it but use whatever tofu you have. Fry it until it’s nice and golden then put it aside in a bowl.
After removing the tofu from the frying pan add some sliced mushrooms (whatever mushrooms you like I used oyster mushrooms today) and 2 -3 cloves of crushed garlic, fry these until they start to brown then add a couple of sliced spring onions, some light soy sauce, some veggie mushroom oyster sauce, some ground black pepper and some grated ginger (optional). Also add the tofu back into the pan and continue to fry everything together and it will start to caramelize a bit in the sauces.
Meanwhile in your pan of boiling water blanch some green leaf veggies, pak choy or Asian kale, or whatever you like. Don’t overcook them they should retain some of their crunch, the time will vary depending on what vegetable you are using but it won’t take long at all. Once this is done take the greens out of the pan and drain them. Then put the noodles in the water and boil them for a couple of minutes.
While the noodles are boling turn off the heat of the frying pan and add the greens to the tofu and mushrooms and coat them in the oil and sauce. Next drain the noodles and divide them into two bowls add half the tofu and veg to each bowl and with a fork or chop sticks mix them up / toss them together so the noodles become coated with the sauce. Sprinkle some of the ground peanuts on top and garnish with coriander leaves and roasted ground chilli (optional) and enjoy! I’d recommend this for a quick mid-week meal. Please give it a go!
Here’s my cousin Emma in London’s lovely colourful noodle dish inspired by this post!