Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes June 2015


Credit: Iain Bagwell

Recipe Summary

20 mins
20 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Place broccoli florets in a microwave-safe bowl. Add 2 Tbsp. water, cover and microwave until just tender, 2 to 3 minutes.

  • Bring a large pot of salted water to boil. Add noodles and cook until just tender, about 8 minutes or as package label directs. Drain, rinse under cold water and drain again. Transfer to a large bowl and toss with sesame oil. In a small bowl, whisk together soy sauce, oyster sauce, mirin and sugar until sugar has dissolved.

  • Warm a wok or large skillet over high heat until very hot. Add vegetable oil and swirl to coat bottom of pan. Lightly pat tofu with paper towels to dry, add to pan and cook, turning occasionally, until golden on all sides, 2 to 4 minutes. Add garlic, ginger and scallions and stir-fry until fragrant, about 30 seconds. Add noodles, broccoli and sauce mixture and cook, turning, until heated through, approximately 2 minutes. Serve immediately.

Nutrition Facts

667 calories; fat 22g; saturated fat 4g; protein 28g; carbohydrates 90g; fiber 6g; cholesterol 132mg; sodium 499mg.