Saucy Sweet-Chili Tofu Noodles
with Blistered Beans and Carrots
Get ready for the slurpy noodles of your dreams. You'll find yourself coming back bite after bite to this dish full of crispy tofu and addictive sweet-chili coated noodles.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 piece
Tofu
(Contains Soy)
170 g
Spaghetti
(Contains Wheat)
170 g
Green Beans, trimmed
56 g
Carrot, julienned
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
2 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
Not included in your delivery
0.06 tsp
Salt*
1 tsp
Oil*
1 tbsp
Butter*
(Contains Milk)
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- Add corn starch, oyster sauce, half the sweet-chilli sauce, half the chicken stock powder, and 1/2 cup (1 cup) water, to a medium bowl. Whisk until smooth.
- Pat tofu dry with paper towels. Cut into 1-inch pieces.
- Season with salt and pepper.
- Heat a large non-stick pan over high heat.
- Add 1 tbsp (2 tbsp) oil, then green beans. Cook, stirring often until lightly blistered, 1-2 min.
- Add carrots 3 tbsp (6 tbsp) water and remaining stock powder. Cook, stirring often until water has absorbed and veggies are tender-crisp. 1-2 min.
- Transfer to a plate.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then tofu.
- Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
- Add sauce mixture and reserved pasta water. Bring to a simmer. Cook, stirring occasionally until sauce thickens slightly, 2-3 min.
- Add spaghetti, veggies and 1 tbsp (2 tbsp) butter to the pan with tofu. Stir to coat until butter melts, 1 min.(TIP: For a lighter sauce consistency, add additional water, 1-2 tbsp at a time, if desired.)
- Divide noodles, tofu and veggies between plates.
- Drizzle with remaining sweet-chili sauce over top.
If you've opted to get tofu, prepare and cook it the same way as the chicken, turning occasionally until crispy and golden-brown all over, 6-7 min.