Mie Wok with Bak Choy
By 
| Prep Time | 15-20 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- Mie Noodles non egg
- 1 bush bok choy
- 1 red bell pepper
- 4 tbsp sesame oil
- 1 onion
- 180 g fried tofu
- 50 ml sweet soy sauce
- 4 tbsp vegan peanut chili crunch
- 1/2 chili pepper
Ingredients
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Instructions
- Cook the mie noodles according to the packaging until soft. Drain and rinse it and put it aside.
- Clean and slice the bak choy into strips. Clean and dice the bell pepper. Peel and cut the onion in half rings. Cut the pepper of your choice (or don't if you want the meal mild) into small pieces.
- Heat up some oil in the wok pan. Stir-fry the tofu for 2 minutes. Add the bell pepper, back choy and chili pepper and continue to stir-fry for another 3 minutes.
- Pour the sweet soy sauce and let it heat up with the veggies for 1 minute. Toss in the mie noodles and stir it while letting the flavor soak in for another minute.
- Done! Split it across 4 bowls and garnish with the peanut chili crunch.
Recipe Notes
Tip: If you can't find the specific kind of tofu strips in the ingredients list then just look for any kind of fried tofu strips and season it yourself.
