Ramen wok with tofu and hoisin
Hoisin wok sauce makes it easy to season wok dishes. Hoisin is widely used in Chinese, Vietnamese and Cantonese cuisine, but also works well in a Japanese noodle dish. Add some vegetables, a hearty meat substitute and a handful of nuts and make a delicious meal in no time. All you need to do is....DinnerWok dish2-3 servings25 minutes preparation
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This is how you make it
- Cook the ramen noodles according to the packet. Rinse with cold water and drain.
- Cut the tofu 1-2 cm cubes.
- Cut the red onion into half-moons. Cut the pepper and leek into strips or cubes.
- Heat the coconut oil in a wok or large pan. Fry the tofu for 5-7 minutes until golden brown and crispy. Remove from the pan and set aside.
- Add the pepper, red onion and leeks and wok on high heat for 4-5 minutes.
- Turn down the heat to low. Add the ramen noodles and stir well.
- Add the hoisin sauce and mix well. Heat for another 2 minutes.
- At the end, add the bean sprouts and briefly stir.
- Garnish with toasted cashew nuts.
Tip(s)
- Udon is a thick noodle made from wheat. Prefer a thinner noodle? Then opt for ramen.
