Sichuan Street Noodles

:Ingredients

Pack of Rice Noodles 5mm poached in boiling water
1 1/2 cup tofu cut into cubes
1 cup sprouts
1/4 head of cabbage thinly sliced
2 Bok Choy roughly cut/ 1 head of broccoli cut into florets
1 carrot thinly sliced
4 sprigs of spring onion sliced into 5cm slices
1/2 tsp fresh grated ginger
3 eggs
4 tbsp roasted peanuts roughly chopped
A fistful of corriander leaves
5 tbsp soy sauce
3/4 cup Lee-Kum-Kee vegetarian stir-fry sauce
3/4 cup water
5 tbsp Lee-Kum-Kee Sriracha sauce

2 tbsp Lee-Kum-Kee Hoisin sauce

:Preparation

Cook tofu in the wok with 3 cups water, drain, put aside.
Heat the oil in the wok. Add cabbage and carrot and stir fry for a minute. Add ginger, crack the eggs and scramble, add noodles and stir for 3 minutes until the noodles are almost soft. Add the tofu, water and sauces, and continue stirring until the noodles are covered in sauce and soft. Add sprouts, bok choy/broccoli and spring onion, and stir another half a minute. Serve in a bowl, topped with peanuts and corriander.