From our Chef Jacquelyn Carroll, from Mulgrave East.

Ingredients:

• 750g Hokkien Noodles
• 400g Honey Soy Tofu 1cm diced
• 4tsp Garlic
• 2 Limes juiced
• 320ml Kecap Manis
• 250ml Soy Sauce
• 80ml Canola Oil
• 16 Spring Onion, finely sliced
• 800g Bok Choy, shredded
• 400g Bean Sprouts

Method:

1. Cook the noodles in a pot of boiling water for 7 minutes, or until tender.
2. Drain and rinse under cold water, set aside.
3. Combine lime juice, kecap manis and soy in a bowl, set aside.
4. Heat oil in a wok over medium heat, cook tofu, occasionally stirring, for 6-7 min or until golden.
5. Add garlic, toss to combine, then transfer to a heatproof bowl and set aside.
6. Wipe wok clean, then return to high heat.
7. Add spring onion, pak choy, cooked noodles, and tofu.
8. Cook, tossing for 2 minutes, or until heated through and all ingredients are coated in the sauce.
9. Stir through bean sprouts and divide between serving bowls.
10. Top with extra spring onion and serve immediately