Flavorful Chinese Noodles with Crispy Tofu and Hazelnuts

1. Cook the Noodles:

   • Bring a pot of water to a boil. Add 250g medium egg noodles and cook for 4 minutes.
   • Drain the noodles, then drizzle with a little olive oil and mix in half of the roughly chopped coriander. Set aside.

2. Stir-Fry the Vegetables:

   • Heat a wok over medium heat. Pour in the remaining 2 tablespoons olive oil.
   • Add 300g mangetout to the wok and stir-fry for 2 minutes.

3. Add Chili and Finish Cooking:

   • Incorporate the finely chopped red chili into the wok and cook for an additional 2 minutes, until the mangetout is just tender.

4. Combine Ingredients:

   • Add a handful of toasted hazelnuts, 349g silken tofu (cut into cubes), and 3 tablespoons yellow bean sauce to the wok. Stir gently to warm everything through without breaking the tofu.

5. Finish and Serve:

   • Stir in the remaining coriander and season to taste if desired.
   • Serve the stir-fry over the prepared noodles.

Tips

• Give It a Twist: Substitute sliced runner beans for mangetout or use toasted sesame seeds instead of hazelnuts for a different flavor.

• Know-How: Silken tofu has a delicate, smooth texture but holds its shape when cooked. It has a mild flavor, absorbing the tastes of the ingredients it's paired with.

• Flavor Profile: Yellow bean sauce is a sweet and savory Chinese stir-fry sauce, infused with garlic and sesame for added depth.