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Photo of Tofu noodle cakes by WW

Tofu noodle cakes

7
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

Dried egg noodles

100 g

Marinated tofu

200 g, Chinese honey marinated variety, finely chopped

Green shallot(s)

3 individual, finely chopped

Bok choy

1 bunch(es), (300g) baby variety, finely shredded

Egg(s)

3 medium, lightly beaten

Cornflour

1 tbs

Soy sauce

3 tsp

Cucumber

2 medium, cut into ribbons

Rice wine vinegar

1½ tbs, (1½ tbs)

Sesame oil

1½ tsp

Oyster sauce

2 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. Cook noodles following packet instructions, or until just tender. Drain. Cut into 10cm lengths. Combine noodles, tofu, shallot, bok choy, egg, cornflour and 2 tsp of soy sauce in a large bowl.
  2. Combine cucumber, vinegar, sesame oil and remaining soy sauce in a medium bowl. Season with pepper and set aside. Lightly spray a large, non-stick frying pan with oil. Heat over medium heat. Drop ½ cups of the noodle mixture into pan. Cook for 3-4 minutes each side or until golden brown and cooked through. Repeat with remaining mixture to make 8 cakes in total.
  3. Drizzle cakes with combined oyster sauce and 1 tbs water. Top with cucumber.

Notes

SERVING SUGGESTION: Steamed greens such as gai lan (Chinese broccoli), bok choy and snow peas. TIP: Use a mandolin or vegetable peeler to peel cucumber in thin slices, as we have, or cut into thin rounds.

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