AIS Sports Nutrition

Chilli tofu & noodle stirfry

900 g fresh hokkien noodles (or udon, of preferred)
olive or canola oil spray
350 g firm tofu, cut into cubes
1 teaspoon minced garlic
1 teaspoon minced ginger
1 onion, sliced into thin wedges
1 small red capsicum, sliced
1 zucchini, sliced
1 carrot, sliced
200 g fresh baby corn
1 bunch broccolini, coarsely chopped
½ cup MAGGI Stir Fry Sauce
3 tablespoons MAGGI Chilli Sauce
2 tablespoons toasted sesame seeds

Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a wooden spoon to separate strands. Spray a nonstick wok of frying pan with oil and heat. Cook tofu in 2 or 3 batches over high heat until browned; set aside. Reheat wok, add garlic, ginger, onion and stirfry for 2 minutes or until soft. Add remaining vegetables and stirfry for 3-5 minutes until tender but still crisp. Add drained noodles, tofu and combined sauces to wok. Stirfry for 2 minutes or until heated through. Toss with sesame seeds and serve immediately. Garnish with chervil, if desired.


ANALYSIS per serve 
Energy kJ (Cal)
2368 (566)
1579 (377)
Carbohydrate (g)
Protein (g)
Fat (g)
Calcium, Fibre, Iron, Vitamin C, Zinc

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-6
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