- Serves 4
- Preparation Time 10MINS
- Cook Time 10MINS
2 tbsp peanut oil
200g swiss brown mushrooms, sliced
2 garlic cloves, finely chopped
450g firm tofu, cut into 2cm squares
1/2 cup crunchy peanut butter
1 tbsp mild curry powder
500ml (2 cups) Campbell’s Real Stock Vegetable
2 tbsp kecap manis
200g pkt rice stick noodles, soaked in boiling water for 5 mins until softened
Green spring onions, thinly sliced to garnish
STEP 1 Heat half of the oil in a wok or large frying pan on high. Cook mushrooms for 3-4 mins until golden. Add garlic and cook for 1 minute. Transfer to a bowl.
STEP 2 Heat remaining oil in wok on high. Cook tofu for 2-3 mins until browned. Transfer to a bowl with mushrooms.
STEP 3 Add peanut butter and curry powder to pan on low. Cook, stirring until combined. Pour in Campbell’s Real Stock and kecap manis and stir well until simmering. Add drained noodles and mushroom mixture and stir fry until heated through. Serve garnished with green spring onion.