Satay Noodles with Broccoli, Tofu & Oyster Mushrooms Recipe

This recipe only takes 15 minutes to make (or less!), in part because I use thin rice noodles which take next to nothing to cook and store bought stir-in satay sauce.

Satay Noodles with Broccoli, Tofu & Oyster Mushrooms Recipe
Yield: 1 Serving
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 50 g rice noodles (thin)
  • 80 g extra firm tofu
  • 1 tbsp sunflower oil
  • 100 g oyster mushrooms
  • 80 g broccoli
  • 1 clove of garlic
  • 1 thumbnail size piece of ginger
  • 1 tbsp stir-in satay sauce
  • 1¾ oz rice noodles (thin)
  • 3 oz extra firm tofu
  • 1 tbsp sunflower oil
  • 3½ oz oyster mushrooms
  • 3 oz broccoli
  • 1 clove of garlic
  • 1 thumbnail size piece of ginger
  • 1 tbsp stir-in satay sauce

Instructions

  1. Dice the tofu into smallish bite size pieces and stir fry in a wok at high heat with the sunflower oil. Fry until golden and crispy.
  2. Add the oyster mushrooms in strips and the broccoli cut into bite size pieces. Stir fry for a couple of minutes.
  3. Add 1 sliced clove of garlic and grate the same amount of ginger.
  4. Add the rice noodles to a bowl and cover in boiling water for about 2 minutes.
  5. Add the stir-in satay sauce to the stir fry.
  6. Drain the noodles (but keep some of the water) and add to the stir fry. Add a little of the saved water to loosen a bit. Mix well and serve.

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