Tofu Stir Fry With Noodles

• 10 oz broccoli, cut into florets
• 14 oz thin Chinese noodles
• 3 tbsp peanut oil
• 7 oz firm tofu, cut into cubes
• 8 stems Chinese (garlic) chives, 4 left whole, 4 sliced
• 1 None red pepper, seeded and cut into strips
• 1 None green pepper, seeded and cut into strips
• 3/4 cup canned baby corn, halved lengthwise
• 2 small red chili peppers, pierced with a knife
• 1/4 cup soy sauce
• 1/2 cup bean sprouts

1. Cook the broccoli in boiling salted water for 3 mins. Drain and refresh with cold water. Cook the noodles according to the package directions. Drain.
2. Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry the tofu and whole chive stems for 2 mins. Remove the chives and continue to stir-fry the tofu for 2 mins, until golden. Remove from the pan and keep warm.
3. Heat remaining 2 tbsp oil in the same pan. Stir-fry the peppers and baby corn for 3 mins. Add the chili peppers and broccoli and stir-fry for 2 mins. Add the tofu, chopped chives, soy sauce and 3 tbsp water and heat through. Add the noodles and bean sprouts and mix well. Serve garnished with the whole chive stems.

broccoli, thin chinese noodles, peanut oil, firm tofu, chinese, red pepper, green pepper, baby corn, red chili peppers, soy sauce, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/28751 (may not work)