Shitake, ginger and tofu hokkien noodles
- 2 tbsp Low-sodium soy sauce
- 2 tbsp Chinese rice wine
- 1 tbsp Chinese black vinegar
- 1 Garlic clove, crushed
- 2 tsp Finely grated ginger
- 375 g Packet firm tofu, cut into 2cm (¾in) cubes
- 450 g Packet fresh hokkien noodles
- 1 tbsp Olive oil
- 2.5 cm Piece ginger, cut into very thin matchsticks
- 1 Red chilli, deseeded, thinly sliced
- 150 g Baby corn halved lengthwise
- 150 g Shitake mushrooms, halved
- 150 g Sugar snap peas, strings removed
- 6 Spring onions, trimmed, cut into 4cm (1½in) lengths
- 1 Bunch choy sum, trimmed, cut into 3 equal lengths
- Handful picked coriander leaves
- Combine the soy, rice wine, vinegar, garlic and grated ginger in a shallow non-metallic dish. Add the tofu and turn to coat in the marinade. Cover and refrigerate for 4 hours, turning once.
- Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes then drain well.
- Heat half the oil in a large wok or frying pan. Fry the tofu (reserving the marinade) in batches until golden. Remove and set aside.
- Heat the remaining oil, add the ginger and chilli, stir fry 30 seconds, add the baby corn and mushrooms, stir fry for 2 minutes more.
- Add the sugar snaps and spring onions, cook for 1 minute then add the choy sum, noodles and reserved marinade.
- Toss together for 1-2 minutes until the noodles are heated through and coated in the sauce.
- Return the tofu to the wok and toss to combine.
- Serve immediately garnished with the coriander leaves.