Ramen wok with tofu and hoisin
With hoisin stir fry sauce you can easily add flavour to your wok dishes. Hoisin is widely used in Chinese, Vietnamese and Cantonese cuisine, but it also works really well in Japanese noodle dishes. This stir fry recipe is perfect if you want to have a healthy meal on the table in 20 minutes. The only thing that takes a bit of effort in this recipe is chopping the vegetables. The wok and the sauce do the rest. A quick hoisin stir fry for the whole family!DinnerWok dish2-3 servings25 minutes preparation
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This is how you make it
- 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.
- Lower the heat. Add the ramen and the hoisin wok sauce, and stir gently. The ramen will loosen up on its own from the moisture or by carefully pulling it apart.
- At the end, add the bean sprouts and briefly stir.
- Finish with a splash of sesame oil and roasted cashew nuts.
Tip(s)
- Ramen is a thin noodle made from wheat. Prefer a thick noodle? Then opt for udon.
