Yield
Serves 4 | Ready in 15 mins

How to Make It

Step 1

Cut the tofu into strips; drain on paper towels, and toss with the five-spice. Heat 1 tsp of oil in a nonstick frying pan, and fry half of the tofu until crisp, turning halfway through. Drain on paper towels, and repeat with the remaining oil and tofu.

 

Step 2

Spray nonstick cooking spray into a wok, and stir-fry the mushrooms, snow peas, and peppers for 3-4 minutes. Add a splash of water to create some steam. Add 1 tbsp. soy sauce and 2 tbsp. oyster sauces, and toss to coat the vegetables. 

Step 3

Add the rice noodles, and heat through, adding a splash of water to make it feel more saucy. Serve the noodles with the tofu, and sprinkle the sliced scallions and sesame seeds on top. Serve with a dash of extra soy sauce, if you like.

 

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