Recipes

Sweet and Spicy Long Life Noodles

:5 min

:20 min

Serves 4

1 pkg (about 12oz) thin lo mein noodles

1/4 cup Longo’s Essentials Canola Oil

8oz extra-firm tofu, drained, patted dry and cut into 1-inch cubes

8oz Longo’s Shiitake Mushrooms, stems removed and sliced

2 cloves garlic, minced

1/4 tsp salt

1 small tub (142g) Longo’s Baby Spinach

6 green onions, cut into 2-inch lengths

1 jar (355mL) VH Sweet & Spicy Szechwan Stir-Fry Sauce

1 small fresh hot red chili pepper, thinly sliced

•Cook noodles in pot of boiling salted water for about 2 minutes or until tender. Drain well and set aside.
•Heat oil in wok or large skillet over high heat. Cook tofu, stirring, for about 5 minutes or until crispy. Using a slotted spoon, transfer to a plate lined with paper towels.
•Return skillet to heat and add mushrooms, garlic and salt; cook, stirring, for about 3 minutes or until mushrooms are golden. Add spinach and green onions; stir-fry for 2 minutes or until wilted.
•Pour in Szechwan sauce and bring to a boil. Add cooked noodles and tofu; stir-fry for about 2 minutes or until heated through. Garnish with pepper to serve.

Per serving: 570 calories