Wok noodles with tofu and pickled eggplant
Ingredients for 4 servings
-
solid tofu
250 g -
large mushrooms
6 -
vegetable oil
2 tblsp -
pickled eggplant
400 g -
egg noodles
300 g -
handful of cilantro leaves
to taste -
stems of green onions
4 -
slice of ginger in 3 centimeters
to taste -
cloves of garlic
2 -
soy sauce
3 tblsp -
Hoisin sauce
1 tblsp -
sweet chili sauce
1 tblsp
-
Cook
60 minutes -
Caloricity
220calories/100г - 0.00 Rating
- Cooking Instructions
- Cut tofu into cubes. Mushrooms plates.
- For the sauce, finely grate the ginger, garlic skip through the press. Mix all the ingredients for the sauce. Put the tofu in the sauce and leave for 15 minutes.
- Boil noodles according to the instructions on the package and rinse with cold water.
- Preheat the wok with vegetable oil. Put in the tofu along with the mushrooms, cover with sauce and cook, stirring, 5 minutes until Golden brown. Add eggplant to the pan, warm it up and gently evaporate the sauce.
- Add noodles to sauce, mix well with two forks.
- Spread the noodles on plates, sprinkle with chopped herbs and sesame seeds.
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