USU KITCHEN: CHILLI BASIL NOODLES WITH TOFU
200g Hokkien noodles
100g hard tofu, 1cm thick slices
1 tsp crushed garlic
1/2 tsp crushed chilli
60g onion, 1cm thick slices
60g capsicum, 1cm thick slices
100g Chinese broccoli, 4cm segments
2 tbsp oyster sauce
1 tbsp sweet soy
1/4 tsp stock powder
1 tbsp water
Mix oyster sauce, sweet soy, stock powder and water in a bowl and set aside.
Cook Hokkien noodles in a pot of boiling water.
When noodles are almost done, add Chinese broccoli to the pot and cook for 45 seconds. Drain noodles and Chinese broccoli and set aside.
Add sauce to the fry pan.
Add noodles and Chinese broccoli to fry pan.
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