22 May 2014,15:23 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Tip the egg onto a plate and coat the tofu in it. On another plate, mix the corn flour, sesame seeds and seasoning. Dip the tofu pieces into it. Set aside.
  • Heat a wok, add oil and stir-fry the carrots until tender. Add a few splashes of water if they stick.
  • Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more minutes.
  • Meanwhile, cook the noodles following packet instructions, drain, then toss into the vegetables with the ginger syrup and soy.
  • Heat the remaining oil in a large frying pan. Shallow-fry the tofu pieces on each side until golden. Remove and drain on kitchen paper.
  • Scatter with the remaining spring onions and serve with the noodles.



  • 500 grams Egg noodles
  • 500 grams Firm Tofu, patted dry and cut into triangles
  • 2 Eggs, beaten
  • 5 tablespoon Corn flour
  • 5 tablespoon Sesame seeds
  • Salt to taste
  • Pepper to taste
  • 250 ml Sesame oil
  • 6 Carrots, cut into matchsticks
  • 2 Fresh red chilli, thinly sliced
  • 5 Garlic cloves, finely sliced
  • 100 grams Stem ginger, finely chopped
  • Spring onions a bunch, shredded lengthways
  • 2 tablespoon Soy sauce

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