Ingredients
- 450 grams hokkien noodles, packet shelf-fresh
- 80 ml black bean sauce, (1/3 cup)
- 80 ml soy sauce, (1/3 cup) salt reduced
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 1 1/2 tablespoons vegetable oil
- 1 brown onion, cut into thin wedges
- 2 bunches broccolini, halved crossways
- 2 celery sticks, thinly sliced diagonally
- 2 garlic cloves, thinly sliced
- 200 gram tofu,1 packet honey soy marinated tofu cut into thin strips
- 2 teaspoons sesame seeds, toasted
- 1 red chilli, fresh chopped to serve
How to Make
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Step 1: Place the noodles in a large heatproof bowl and cover with boiling water and set aside for 5 minutes to soak and using a fork or chopsticks to separate the noodles and then drain well.
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Step 2: Meanwhile, combine the black bean sauce, soy sauce, sesame oil and honey in a bowl and set aside.
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Step 3: Heat 1 tablespoon of the vegetable oil in a wok or large, deep frying pan over medium-high heat and add the onion and stir-fry for 1 minute and then add the broccolini, celery and garlic and stir-fry for a further 3-4 minutes or until tender-crisp and then transfer to a bowl and set aside.
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Step 4: Heat the remaining 2 teaspoons of oil in the wok and add the tofu and cook, stirring occasionally for 3-4 minutes or until heated through – the tofu will break up slightly but that’s okay.
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Step 5: Add the noodles, sauce mixture and vegetables to the wok and use 2 wooden spoons to toss to combine and then divide among serving bowls and sprinkle with sesame seeds and chilli.
We hope you enjoy this recipe!
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