Hokkein noodles (for 2)
500 gr hokkein noodles
200 gr tofu
1/2 bunch spring onions, sliced
2 tsp ginger root, finely chopped
3 cloves garlic, crushed
1 red capsicum, sliced
200 gr mushrooms, sliced
200 gr bean sprouts
3 tbl salt reduced soy sauce
3 tbl lemon juice
chilli sauce/paste (to taste)
Saute the spring onions in some sesame oil for a few minutes. Stir in the ginger, garlic and tofu.
Add the capsicum strips and mushrooms and continue to saute for a few more minutes.
Add the soy sauce and lemon juice, plus the chilli paste. Simmer covered until capsicum is just soft, stirring from time to time. Stir in the bean sprouts until they just soften. Then stir in the noodles and heat through.