Bring a saucepan of water to the boil. Add noodles to boiling water and cook for 2-3 minutes until tender. Drain and rinse under cold water.
2. Prepare the dressing
Peel and grate ginger. Combine with 2 tbsp sesame oil, 1 tbsp vinegar and 2 tbsp soy sauce. Set aside.
3. Cook the vegetables
Heat a frypan over medium-high heat with 1 tbsp sesame oil. Slice spring onions, cut broccoli into florets, slice beans and trim mushrooms. Add to pan as you go. Cover and cook for 5 minutes until tender.
4. Add tofu & noodles
Slice and add tofu to pan. Toss with noodles and dressing until combined. Remove from heat.
Julienne carrot (for topping).
5. Finish and plate
Divide noodles among bowls. Garnish with carrot and fried shallots.
This dish is also great as a cold noodle salad!
Bean thread noodles, 1 packet (250g)
Spring onions, 1/3 bunch *
Green beans, 1/2 bag (125g) *
Enoki mushrooms, 1 packet
Lite fried tofu, 1 packet (200g)
Fried shallots, 1 packet (40g)
From your pantry
Sesame oil, rice wine (or apple cider) vinegar, soy sauce (or tamari)