Easy Veggie Stir Fry

Ingredients: 

• 2 tbsp of oyster sauce  
• 2 tbsp of soy sauce 
• 1 tsp of fish sauce 
• 1 tsp of corn flour  
• 2 tbsp of Cobram Estate Ginger & Lemongrass Infused Extra Virgin Olive Oil, divided 
• 200g of firm tofu 
• 150g of thick rice noodles 
• 1/2 a red onion, finely sliced  
• 1/2 a red capsicum, finely sliced 
• 1 carrot, cut into matchsticks 
• 1/2 bunch of chinese broccoli, roughly chopped  
• 75g of sugar snap peas 

Method:

1. In a small bowl combine the oyster sauce, soy sauce, fish sauce, corn flour and 1 tablespoon of Cobram Estate Ginger & Lemongrass Extra Virgin Olive Oil. 
2. Press the tofu with paper towel to remove the excess moisture. Slice into thin pieces and transfer to a bowl and pour over half of the sauce. 
3. Bring a medium pot of water to boil and cook the noodles as per packet instructions. Once cooked, rinse well under cold water and set aside. 
4. Heat the remaining 1 tablespoon of Cobram Estate Ginger & Lemongrass Extra Virgin Olive Oil in a fry pan over medium to high heat. Once hot, add the tofu and cook for 2-3 minutes, or until golden. Next, add the onion, capsicum, carrot, chinese broccoli and remaining sauce. Sauté for another 5-10 minutes. 
5. Stir in the cooked noodles and sugar snap peas until heated through, then divide between two plates and serve.