"Ingredients:
- 200 grams of Chinese egg noodles
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 spring onions, sliced
- 1 red bell pepper, sliced
- 1 cup of shredded cabbage
- 1 carrot, sliced into thin strips
- 200 grams of tofu, cubed
- 2 tablespoons of soy sauce
- 1 tablespoon of Szechuan sauce
- 1 teaspoon of chili oil
- 1 teaspoon of sesame oil
- Salt to taste
- 1 tablespoon of sesame seeds for garnish
Directions:
1. Cook the Chinese egg noodles according to the instructions on the package, then drain and set aside.
2. Heat the vegetable oil in a large pan or wok over medium heat.
3. Add the garlic and spring onions to the pan and sauté until they are fragrant.
4. Add the bell pepper, shredded cabbage, and carrot to the pan. Cook for 5 minutes, or until the vegetables are tender.
5. Add the tofu to the pan and cook for another 5 minutes, or until the tofu is heated through.
6. In a small bowl, combine the soy sauce, Szechuan sauce, chili oil, and sesame oil.
7. Pour the sauce over the tofu and vegetables in the pan and stir well to combine.
8. Add the cooked noodles to the pan and toss everything together until the noodles are well coated in the sauce.
9. Season with salt to taste.
10. Serve the noodles hot, garnished with sesame seeds.
Cooking Time: 30 minutes
Nutrition Information:
- Calories: 450 kcal
- Carbohydrates: 50 g
- Protein: 15 g
- Fat: 20 g
- Saturated Fat: 3 g
- Sodium: 950 mg
- Fiber: 4 g
- Sugar: 6 g
Please note that this is a rough estimate and actual nutritional values may vary."
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