Ingredients
- 1 bok choy
- 2 cloves garlic
- 10g ginger (sliced)
- 100g capsicum
- 1 carrot (thinly sliced)
- 3 button mushrooms
- 200g cabbage
- 450g tofu
- 100g string beans
- 100g rice noodles
- 1 tbsp soy sauce
- 1 tbsp Obento mirin
- 1 tbsp Squid brand fish sauce
- 1 tbsp sweet chilli sauce
- 1/4 teaspoon vegetable stock
- 1 tbsp apple cider vinegar
Method
- Chop up all the vegetables, ginger, garlic and spring onion.
- Boil water, while waiting put the vegetable stock in a jug and rice noodles in a pot.
- Once water is boiled, pour 1/3 cup on top of the vegetable stock and the rest to cover the rice noodles
- Get a wok out, heat the stove on high heat and use a teaspoon of sesame oil.
- Once the wok heats up, add in the tofu. Cook until all four sides are browned. While cooking the tofu take a tablespoon of sauce and sesame seeds and add them to the tofu while it’s cooking.
- Once tofu is cooked, take them off the heat. Add a splash more sesame oil and put the spring onion, garlic and ginger in the wok. Let it cook for a minute until the flavour intensifies
- Add all vegetables in the wok with half the sauce. Turn on the pot of noodles on high heat.
- Leave vegetables and noodles to cook for 5 minutes. Stir occasionally and add sauce if needed.
- Once cooked, take off the heat and serve in a bowl with a sliced boiled egg.
Product used in recipe
- Obento - Mirin Seasoning
- Squid Brand - Fish Sauce
