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Hokkien Mee Noodles with Tofu

Hokkien Mee Noodles with Tofu

with cabbage and sesame seeds
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
574 kcal
Protein
: 
30.4g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Egg
  • Wheat
  • Cereals containing gluten
  • Sesame
Serving amount

180 grams

Tofu

(Contains: Soya)

150 grams

Egg Noodles

(Contains: Egg, Wheat, Cereals containing gluten)

1 unit(s)

Garlic

62.5 grams

Scallion

1 unit(s)

Cabbage

1 unit(s)

Bell Pepper

1 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, Soya, Wheat)

10 grams

Sesame Seeds

(Contains: Sesame)

40 grams

Vietnamese Style Sauce

(Contains: Cereals containing gluten, Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2401 kJ
Energy (kcal)574 kcal
Fat15 g
of which saturates1.8 g
Carbohydrate80.1 g
of which sugars24 g
Dietary Fiber10.2 g
Protein30.4 g
Salt15.5 g
Potassium650.7 mg
Calcium298.4 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Grater
•Pot with Lid

Cooking steps

Get Prepped
1
  • Halve the cabbage, cut out and discard the tough core, then thinly slice.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips. 
  • Peel and grate the garlic (or use a garlic press).
  • Trim and thinly slice half the scallions (per 2P).
Start Cooking
2
  • Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Toss the tofu with salt, pepper and a drizzle of oil.
  • Place a pan over high heat with a good glug of oil.
  • Once hot, fry the tofu until slightly crispy, 5-6 mins.
  • Shift frequently to ensure it doesn't burn. Season to taste with salt and pepper.
  • Transfer to a bowl and cover to keep warm.
Fry the Veg
3
  • Place a pan over medium heat with a drizzle of oil.
  • When hot, add the cabbage and bell peppers with a splash of water.
  • Season with salt and pepper, mix well and cover with a lid and cook until just tender, 8-10 mins. 
Boil the Noodles
4
  • Boil a large pot of salted water for the egg noodles.
  • When the water is boiling, add the noodles and cook until softened, 4-6 mins.
  • Drain in a sieve.
  • Return to the pot with a splash of oil. Toss to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Finishing Touches
5
  • Add the tofu and veg back to the pan with the noodles, ketjap manis, Vietnamese paste and sweet Asian sauce.
  • Stir until combined and warmed through, 2-3 mins. 
Dish Up
6
  • Divide the tofu noodles and veg between bowls.
  • Top with the sliced scallions and sesame seeds.
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