Recipe Cuisine: Chinese
Theme: Meat-Free Marvels
BBC with Soba noodles
By: Georgia Humphreys
Ingredients
- 250g Firm bean curd
- 3 Tbsp vegetable oil
- 2 cups edemame beans frozen
- 3 tbsp pickled Chinese cabbage
- 3 cloves garlic
- 3 spring onions
- 4 tbsp soy sauce
- 2 tbsp Chinese cooking wine
- Salt and sugar to season
- 2 tsp cornflour in 1/2 cup cold water
- Chilli (optional)
Product used in recipe
- HAKUBAKU - ORGANIC SOBA NOODLES
Method
- Cut the bean curd into cubes around the same size as the edamame.
- Heat a wok over medium heat and add the vegetable oil. Add the bean curd and toss for about a minute. Add the pickled Chinese cabbage and edamame and toss to combine. Add the garlic, chillies, spring onion, sauces and toss to combine.
- Add a little water if needed to keep the mixture moist. Drizzle in a little cornflour mixture to thicken the sauce, then serve.
