Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, noodles with vegetables and beancurd. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Noodles with Vegetables and Beancurd is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Noodles with Vegetables and Beancurd is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook noodles with vegetables and beancurd using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Noodles with Vegetables and Beancurd:

1. Prepare 2 rounds of dried noodles
2. Prepare 1 cup dried beancurd skins
3. Get 2 small carrots
4. Prepare A few green Beans
5. Get A few spears of broccoli
6. Make ready A few baby corns
7. Get Sugar Snap Peas
8. Get A few Spring onions
9. Make ready 1/2 teaspoon freshly grated ginger
10. Prepare 1/2 teaspoon freshly grated garlic
11. Make ready 1 tablespoon fermented chilli bean paste
12. Take 1 splash oil
13. Make ready A few mint leaves
14. Make ready 1 wedge of lime

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Instructions to make Noodles with Vegetables and Beancurd:

1. Soak the noodles and beancurd skins in hot water to hydrate. The time will depending on the type. but both should be soft but not soggy. Drain and set aside.
2. Wash and prepare the veg and cut into bite sized pieces. Finely slice the greens of the onions to garnish
3. Heat the oil and cook the beancurd skins until hye start to crisp and the edges. Remove from pan and set aside. Cook the garlic and ginger for a minute and add the veggies. This will not take long in the hot wok and don't overcook. Remove from pan and set aside. Add the noodles to hot wok and add the chilli bean paste. Stir until combined and return the veggies and beancurd to the pan.
4. Eat dry or add a little stock to make soup. Serve with a wedge of lime and a sprig of mint.

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