Ingredients

250 gram dried rice stick noodles

2 teaspoon chilli oil

6 green onions, sliced thinly

2 clove garlic, crushed

250 gram asparagus, chopped coarsely

1 small_piece (150g) red capsicum, sliced thinly

2 tablespoon sweet chilli sauce

2 tablespoon light soy sauce

1 tablespoon black bean sauce

1 tablespoon rice wine vinegar

1/4 cup (60ml) vegetable stock

190 gram packet fried tofu, chopped coarsely

500 gram spinach, trimmed, chopped coarsely

1/3 cup (50g) unsalted roasted peanuts

Method

1.Place noodles in large heatproof bowl, cover with boiling water. Stand until just tender, drain. Rinse under cold water, drain.

2.Heat oil in wok or large frying pan, stir-fry onion, garlic, asparagus and capsicum until just tender. Add noodles, sauces, vinegar and stock, stir-fry until sauce boils.

3.Add tofu and spinach, stir-fry until spinach just wilts. Serve topped with nuts.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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