Chicken, Tofu and Noodle Stir Fry


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We’re constantly on the lookout for stir fry recipes which are the perfect combination of taste, health and ease. This chicken and tofu stir fry recipe is a hit in all three departments.

Serves 6

900 grams fresh chicken
1 packet hokkien noodles
Olive, rice bran or canola oil spray
350 grams firm tofu, cut into cubes
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 onion, sliced into thin wedges
1 red capsicum, sliced
1 zucchini, sliced
1 carrot, sliced (or cabbage)
200 grams fresh baby corn (or bok choy)
1 bunch broccoli, coarsely chopped
1/2 cup stir-fry sauce
3 tablespoons Chilli Sauce
2 tablespoons sesame seeds


Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes.
Spray a nonstick wok or frying pan with oil and heat.
Cook chicken then tofu in 2 or 3 batches over high heat until just browned; set aside.
Reheat wok, add garlic, ginger, onion and stir-fry for 2 minutes or until soft.
Add remaining vegetables and stir-fry for 3-5 minutes until tender but still crisp.
Add drained noodles, tofu, chicken and combined sauces to wok.
Stir-fry for 2 minutes or until heated through.
Toss with sesame seeds and serve immediately.

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