Fennel – Tofu – Somen – Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tuber fennel
- 2 handfuls peas (frozen)
- 200 g tofu, firmer
- 2 port. Noodles (somen)
- 1 carrot (s)
- 5 tablespoon soy sauce
- 1 tablespoon mustard
- 2 tablespoon sugar beet syrup
- some oil
Print Recipe
Pin Recipe Instructions
- Cook the somen in boiling water for about 3 minutes. Drain the water, rinse the pasta in cold water and set aside. Cut the tofu into cubes and drain with kitchen paper. Fry in a large pan with a little oil until golden brown and also set aside.
- Cut the fennel into strips about 1 cm wide. Cut the carrot into thin strips. Fry the fennel, carrots and peas in the pan for about 5 minutes. Add the pasta and tofu. Stir the soy sauce, mustard and sugar beet syrup together and also add so that all the noodles are moistened with the sauce.
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