Tofu With Shrimp Balls And Noodles

1. 1

   Drain tofu on paper towel for 10 mins. Turn over, drain other side on fresh paper towel. Cut into cubes and drain again. Meanwhile, place noodles in a medium heatproof bowl; cover with boiling water. Let stand for 5 minutes; drain well.

2. 2

   Place shrimp, water chestnuts, green onion, cornstarch and 1/2 tsp salt in a food processor. Pulse for 15 seconds, until finely chopped. Shape teaspoons of mixture into balls using 2 teaspoons, scooping from one to other.

3. 3

   Heat oil in a wok to 350u00b0F, or until a cube of bread sizzles on contact. Fry shrimp balls, in batches, for 1-2 mins, until golden. Remove with slotted spoon and drain on paper towel.

4. 4

   Reheat oil on high, until hot but not smoking. Fry tofu in batches for 1-2 mins each side, until golden. Remove with a slotted spoon and drain on paper towel. Discard oil.

5. 5

   Reheat wok on high heat. Stir-fry bok choy for 1 min, until tender but still crisp. Add shrimp balls, noodles, oyster sauce and sesame oil; stir-fry until heated through. Add tofu; toss gently to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.