Ma po tofu noodles

Preparation time 15 minutes
Cooking time 15 minutes
Serves 4


Medium thick egg noodles (4 portions of noodle nest)
4 cloves garlic, chopped finely
4 stalks spring onion
50g ginger, sliced, chopped
1 aubergine, chopped in squares
2 courgettes, chopped
350g tofu / 1 pack, cut into ½ inch cubes
1½ tablespoons reduced salt soy sauce
1 tablespoon honey
Ground pepper
2 tablespoons corn flour
4 tablespoons cold water
1½ tablespoons sesame oil
100ml hot water
100ml chicken stock (using ¼ cube)
50g cashew nuts, roughly chopped
Coriander leaves
Optional - a few drops of chilli sauce or a little red chilli


  • Prepare the corn flour mixture by putting 2 tablespoons of the flour into a small bowl and add the cold water.  Stir and leave aside.  Cook the egg noodles according to the packet instructions and drain and cover to keep them warm. 
  • Over a medium heat, cook the garlic and ginger in sesame oil for 2 minutes until slightly coloured.  Add the aubergines, courgettes and spring onions and cook for another 3 minutes until softened. 
  • Pour the chicken stock over the mixture and let it simmer whilst stirring.  Place the tofu cubes and chopped cashew nuts into the mixture.  Add the soy sauce, honey and 100ml hot water.  Then drizzle the corn flour mixture to thicken the surrounding sauce whilst continuing to stir.  (If desired, add a few drops of chilli sauce or use chopped up red chilli peppers to add some spice.) Season with some ground pepper.
  • Serve the noodles in a bowl, with the Ma Po tofu mixture on top, and some coriander leaves.