Stir Fried Vegetables and Tofu in Black Bean Sauce

Ingredients:

• 1 lb hokkien noodles
• 300 g fresh firm tofu
• 2 tablespoons peanut oil
• 1 eggplant cut into thin strips
• 1 carrot sliced thinly
• 1 red capsicum sliced thinly
• 1 230 g can sliced water chestnuts rinsed and drained
• 1 garlic clove crushed
• 2 teaspoons ginger grated
• 250 g Broccolini chopped coarsely
• 500 g choy sum chopped coarsely
• 2 tablespoons ketjap manis
• 1/2 cup black bean sauce

Steps:

• Place noodles in large heatproof bowl; cover with boiling water Use fork to seperate noodles; drain
• Drain tofu cut into 12 pieces Heat half the oil in wok and stir fry tofu in batches until lightly browned Drain on absorbent paper cover to keep warm
• Heat half the remaining oil in same wok; stir fry eggplant til soft Add carrot capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok
• Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender Add noodles sacues and eggplant mixture stir fry til heated through Add tofu; toss gently to combine