Fried rice noodles with vegetables

Ingredients

• 300 g medium-width rice noodles
• 250 g firm tofu, diced
• 500 g mixed vegetables, such as pepper, carrot and pak choi
• 2 cloves garlic
• 15 g ginger
• 4 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 tbsp neutral frying oil
• chilli oil to taste

Method

1. Cook the rice noodles until just tender, rinse cold and drain.
2. Stir-fry the vegetables in batches over high heat until still crisp.
3. Add noodles and sauce, toss briefly and serve immediately.

Beginner tips

• Soak or cook the noodles only until flexible and stir-fry the vegetables in batches so the wok stays hot.

Substitutions and variations

• Swap the tofu for egg or use seasonal vegetables; gluten-free soy sauce keeps the dish gluten-free.