Golden Turmeric Fried Noodles
with Tofu- Soy
- Wheat
- Milk
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Mustard
- Milk
- Sulphites
- Fish
- Crustaceans
- Tree nuts
- Soy
- Sesame
- Peanuts
- Triticale
Inspired by curry-tinged Singaporean fried noodles, this dish has it all! Umami-rich saucy tofu is stir-fried with golden egg noodles and wholesome veggies. This speedy dinner is quick to prepare and delivers big time on flavour. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Limes • Spinach • Carrots • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
1 unit(s)
Lime
56 g
Carrot, julienned
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Wheat, Egg, Gluten, Mustard, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Soy, Sesame)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Wheat, Mustard, Milk, Sulphites, Tree nuts, Sesame, Peanuts)
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Wheat, Mustard, Milk, Sulphites, Tree nuts, Soy, Sesame, Peanuts, Triticale)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high. Wash and dry all produce.
- Meanwhile, core, then thinly slice peppers.
- Juice half the lime. Cut remaining lime into wedges.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- To a small bowl, add oyster sauce, ginger-garlic puree, half the stock powder, lime juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Stir to combine. (NOTE: This is your sauce mixture!)
- To the boiling water, add chow mein noodles. Cook for 1-2 min, uncovered, until tender.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil. Sprinkle half the Cumin-Turmeric Spice Blend and remaining stock powder over top, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces. Season with remaining Cumin-Turmeric Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Add half the sauce mixture. Season with salt and pepper. Stir to coat.
- Transfer tofu mixture to a large bowl. Cover to keep warm.
- Reheat the same pan over high.
- When hot, add 2 tbsp (4 tbsp) water, 1/2 tbsp (1 tbsp) oil, then peppers, and carrots. Cook for 2-4 min, stirring often, until tender-crisp and liquid has absorbed.
- Add remaining sauce mixture. Season with salt and pepper. Stir to coat.
- Transfer veggies to bowl with tofu, then stir to combine.
- Rinse and wipe out pan.
- Reheat the same pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl pan 30 sec, until melted. Add noodles.
- Cook 4-5 min, stirring occasionally, until noodles are slightly crisp. (Tip: Less stirring means more crispy noodle bits!)
- Add spinach and half the crispy shallots. Stir 1 min, until wilted.
- Divide noodles between plates.
- Top with tofu and veggie mixture.
- Sprinkle remaining crispy shallots over top.
- Squeeze a lime wedge over top.
- Toss noodles with tofu and veggie mixture before digging in!
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Season with remaining Cumin-Turmeric Spice Blend, salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.
