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Shitake, ginger and tofu hokkien noodles

Shitake, ginger and tofu hokkien noodles

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15 minutes
15 minutes


  • 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.


Energy per serve: 1630kJ
This recipe is from The Low GI Vegetarian Cookbook (Hachette Australia and Da Capo USA).

Nutritional information (per serve)
Calories: 390kcal | Carbohydrates: 44g | Protein: 20g | Fat: 12g | Fiber: 8g
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