15-minute noodles
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 15 minutes
- Servings 4 portions
- 1 fresh long red chilli, trimmed and cut into halves
- 20 g peanut oil
- 2 tsp Vegetable stock paste (see Tips)
- 1 carrot, cut into cubes (5 mm - see Tips)
- 2 tsp dried onion flakes
- 1 tsp granulated garlic
- 1 nori sheet, broken into pieces
- 1000 g boiling water
- 280 g dried quick-cooking noodles, broken into pieces (see Tips)
- 50 g snow peas, trimmed and sliced lengthways
- 20 g oyster sauce
- 20 g soy sauce
- 200 g firm tofu, cut into pieces (3 cm)
- 120 g fresh bean sprouts, to serve
- 2 sprigs fresh coriander, leaves only, to serve
- 1 spring onion/green onion, thinly sliced, to serve
- per 1 portion
- Calories 2045.7 kJ / 489 kcal
- Protein 18.3 g
- Carbohydrates 53.6 g
- Fat 23.8 g
- Saturated Fat 5 g
- Fibre 3.9 g
- Sodium 969.5 mg
Preparation
- Place chilli and oil into mixing bowl and chop 3 sec/speed 6.
- Add stock paste, carrot, onion flakes, granulated garlic, nori and boiling water, then cook 2 min/120°C/Reverse/speed 2 (TM31: 2 min/Varoma/Reverse/speed 2) or until boiling.
- Add noodles, snow peas, oyster sauce, soy sauce and tofu, then cook 3 min/120°C/Reverse/speed 1 (TM31: 3 min/Varoma/Reverse/speed 1).
- Serve topped with bean sprouts, coriander and spring onion/green onion.
Tips & Tricks
- Please refer to Cookidoo® for the Vegetable stock paste recipe.
- You can use any vegetables of choice in this recipe. To save time, use a frozen peas, corn and carrot mixture (thawed before cooking).
- You can use any kind of thin, quick cooking noodle in this recipe (i.e. vermicelli noodles).
- Add shredded chicken in step 3, if desired.
