Japanese tofu-andijvieroerbak

Name: japanese tofu-andijvieroerbak
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 onion; 250 g egg noodles; 1 cucumber; 3 el traditional olive oil; 180 g stir fry tofu spicy seasoned; 400 g chilled cut endive; 4 el Japanese soy sauce; 150 ml wok sauce ginger

Egg noodles with cucumber, tofu, onion, endive and soy-wok sauce.

Ingredients

Directions

Cut the onion into half rings. Cook the noodles al dente according to the instructions on the package.
Meanwhile, halve the cucumber in the length, remove the seeds with a teaspoon and cut the cucumber halves into slices.
Heat the oil in a wok or frying pan and fry the tofu and the onion rings golden brown in 5 min.
Add the endive and the cucumber and stir fry until the endive is warm and starts to shrink. Add the soy sauce and the wok sauce and warm well.
Drain the noodles and distribute them over bowls. Spoon the stir-fried vegetables with tofu.