Noodle soup from the wok with tofu

Name: noodle soup from the wok with tofu
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 200 ml coconut milk; 800 ml tap water; 125 g mie; 1 tray Bumbu spice sajoer tjampoer; 2 el traditional olive oil; 250 g Chinese wok vegetable bean sprouts red pepper; 180 g spicy spiced tofu stir fry strips; 10 g fresh coriander

Oriental soup with egg noodles, Chinese stir-fry mix, spicy tofu and coconut milk.

Ingredients

200 ml coconut milk
800 ml tap water
125 g mie
1 tray Bumbu spice sajoer tjampoer

2 el traditional olive oil
250 g Chinese wok vegetable bean sprouts red pepper
180 g spicy spiced tofu stir fry strips
10 g fresh coriander

Kitchen Stuff

stir fry

Directions

Bring coconut milk to a boil with water in a pan. Beat the Bumbu spice through a whisk. Cook the noodles according to the instructions on the packaging in the coconut stock.
Heat in a stirring oil and stir-fry the vegetable mix 3 min. Add the tofu sprouts and cook for 2 min.
Scoop the roent-tofu mixture through the coconut stock and heat for another 5 minutes. Season with salt and pepper.
Chop the coriander. Spoon the soup into deep plates or bowls and sprinkle with coriander.