Noodles with vegetables and Tofu

Ingredients and spices:

• 350, the noodles, cooked to package directions
• 2 tablespoons sesame oil
• 2 tablespoons peanut oil
• 3 pieces firm tofu, cut into cubes
• 3 tablespoons cornstarch
• Salt and pepper to taste
• 4 finely chopped cloves of garlic
• 1 tablespoon grated ginger
• ¼ chilli
• 300, the mix of green vegetables (spinach, arugula, dock, etc.).
• 4 tablespoons soy sauce
• 1 tsp honey
• 1/3 h. Vegetable broth

Method of preparation:

Heat 1 tablespoon peanut oil in a wok or large frying pan. Roll the pieces of tofu in cornstarch. Bake it in the hot oil on all sides and then wrap it in foil to keep warm.

Add sesame oil and peanut rest in the pan and fry the garlic, ginger and red pepper. Cook for a minute and add green vegetables. Continue to cook for another few minutes and then add the soy sauce, honey and broth. Stir for 2-3 minutes.

Pour the cooked noodles and tofu in the pan and combine well.

Serve sprinkled with sesame seeds on top