another one of those cravings for which I searched high and low for a recipe but couldn't find one. So I made it up - and it worked. Heaps. I think I might actually be a bit in love with Ketjap manis. Seriously, I know how annoying it is having 12 million different types of sauce in the cupboard - but this is a must have - I promise!
3 tblsp ketjap manis
2 tblsp soy sauce
1 tbsp sweet chilli sauce
1/2 tbsp brown sugar
Juice of half a lime
2 spring onions, finely chopped
4 eggs, whisked
2 tbsp coconut oil
250gs hard tofu/bean curd, cubed
400gs of broccoli (or broccolini), chopped into florrets
200gs bok choy OR snow peas
1/4 cup of hot water
1 tsp powdered veggie stock
440gs fresh egg noodles - I like the hokkien type from 'Wokka' (or you can use dried and soak them in hot water)
1 tbsp Chia seeds (optional)
* Mix together the soy, ketjap manis, sweet chilli, sugar and lime juice in a jug and set aside. Dissolve the veggie stock in the hot water and set aside.
* Heat a non stick fry pan with a small amount of the coconut oil and add the chopped spring onions, sauté for a minute then pour the egg over the top. Cook the egg in the pan, slowly moving it around. Take it off the heat just before it looks done (egg keeps on cooking). Set your scrambled egg aside.
* Have everything chopped and ready to go then... Pop your coconut oil in a wok and heat, add the tofu and let it crisp up a little on the sides.
*After a couple of minutes pour in your sauce and veggie stock mixtures, and allow it to get hot (about 30 seconds).
* Add the noodles, coat them in the wet mixture and break apart if necessary.
* Add the broccoli and bok choy (or snow peas if you're using), move around the wok a little and then pop the lid on. Let it steam for about 2 minutes until the bok choy just starts to wilt and the broccoli has changed to a darker colour (it doesn't need to be soft through though).
* Remove the lid and add the scrambled eggs and chia seeds to the stir fry. Gently combine so that it just starts to break apart.
* Serve with tongs into bowls, garnish with coriander et voila!