Tofu and sambal-style sauce make a playful pair in this spicy noodle dish! Savoury vegetarian oyster sauce adds a Southeast Asian twist, while crowd-pleasing crispy shallots add that tasty crunch. These noodles will disappear in no time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Tofu
(Contains Soy)
170 g
Linguine
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
3 unit(s)
Celery
2 unit(s)
Green Onion
unit(s)
Garlic, bulb
4 unit(s)
Garlic, cloves
30 g
Ginger
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
28 g
Crispy Shallots
(Contains Wheat)
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
1.5 tbsp
Oil*
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the pork, until golden-brown all over, 6-7 min.