Yeo Kyung-ok's Sichuan-Style Tofu Noodles Stir-Fry
A healthy Sichuan-style tofu noodle dish stir-fried with pork loin and bok choy in chili oil for a spicy kick
Ingredients needed 2 servings
Recipe
Cooking tips
- Blanching the tofu noodles in boiling water before stir-frying helps remove excess moisture, ensuring the seasoning adheres well and doesn't slip off during cooking.
- For a milder, more delicate Guangdong-style version instead of spicy, substitute regular cooking oil for chili oil.
- Slice the pork thinly so it pairs well with the tofu noodles and cooks faster, making the dish easier to enjoy in one bite.
Recommended for
- Those looking for a lighter, healthier noodle alternative to wheat-based dishes.
- Home cooks wanting to make a simple Sichuan-style stir-fried noodle dish with minimal ingredients.
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