VEGETABLE AND TOFU STIR-FRY

Prep time 10 mins Cooking time 15 mins Serves 4

INGREDIENTS

500g fresh rice noodles

1 tbsp peanut oil

1 brown onion, thickly sliced 2 cloves garlic, crushed

1 tsp Chinese five-spice powder 200g button mushrooms, halved 200g Swiss brown mushrooms, halved

4 tbsp soy sauce

250ml vegetable stock

4 tbsp water

300g baby buk choy, coarsely chopped 300g choy sum, coarsely chopped

4 green onions, coarsely chopped 250g fresh firm tofu, cut into 2cm (¾-inch) cubes 1 cup (80g) bean sprouts

METHOD

Place noodles in a large heatproof bowl, cover with boiling water; separate with a fork, drain.

Heat oil in wok; stir-fry onion and garlic until onion softens. Add five-spice; stir-fry until fragrant. Add mushrooms; stir-fry until almost tender. Add combined sauce, stock and the water to wok; bring to the boil. Add buk choy, choy sum and green onion; stir-fry until buk choy just wilts. Add tofu and noodles; stir-fry until hot. Serve stir-fry topped with sprouts.

Tips You can use dried rice stick noodles if fresh noodles are not available. Place dried noodles in a large heatproof bowl; cover with boiling water. Stand until just tender, then drain.