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Vegetable stir-fry with egg and tofu

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Recipe proudly provided by Healthy Eating Advisory Service Visit Healthy Eating Advisory Service

Ingredients

Hokkien noodles – 300g
Eggs – 3
Brown onion – 1 small
Cabbage – 1/4 large
Red capsicum – 1
Broccoli florets – 150g
Baby corn – 1/2 a 425g can
Canola oil – 1/2 tbs
Crushed garlic – 1 clove (5g)
Soy sauce – 1 tbs
Firm tofu – 200g

Method

Cook noodles according to packet instructions.
Place eggs into a bowl and whisk with a fork. Pour into a hot wok or non-stick pan. Cook to form a thin omelette. Set aside.
Peel and finely dice onion.
Slice cabbage, capsicum and broccoli into similar size pieces (discard capsicum seeds and stalks).
Drain and wash baby corn. Set aside.
Heat oil in pan, add onion and garlic. Gently cook until brown.
Add all vegetables and soy sauce. Stir and cook until vegetables are tender.
Cut cooked egg into strips.
Cut tofu into small blocks.
Add egg and tofu to pan. Stir for 2-3 minutes to heat through.
Serve with hokkien noodles.

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