Chinese · PANTRYHOP RECIPE
Ginger tofu noodles
20 minutes · 2 servings · vegan
Ingredients
Check you have the quantities below.
- 160 g noodles
- 200 g tofu
- 1 medium carrot
- 1 tsp, grated ginger
- 1 tbsp soy sauce
- 1 tbsp oil
Let’s make it
- Cook noodles according to package instructions.
- Cube tofu and shred carrot. Warm oil; cook tofu for 5 minutes, then add carrot and ginger for 3 minutes.
- Toss with noodles and soy sauce until hot.
Listed allergens: soy, wheat. Check every product label and substitute.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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