Breakfast Noodles

Cook Time 10 minutes

Servings 2

Ingredients

2 tbsp vegetable oil

250g firm tofu, cubed

½ bunch garlic chives, chopped into 3 cm pieces

200g fresh egg rice noodles, separated

2 eggs, whisked

1 large handful of bean sprouts

Sauce

2 tbsp chilli sauce

2 tbsp dark soy

2 tbsp light soy

1 tsp caster sugar

Method

For the sauce, combine the chilli paste, soy sauces and sugar and put to the side.

Heat a large wok over a high heat. The wok needs to be smoking. Add the oil and tofu. Now add the noodles, followed by the bean sprouts and garlic chives and toss.

Move the tofu to one side of the wok and then add the eggs and scramble with a wooden spoon.

Add the sauce and toss everything together so the flavours mingle. Serve.