Healthy Stir Fry Glass Noodles with Cold Tofu

I have been having cravings for glass noodles therefore, I decided to prepare the dish by myself!  To compensate with the super hot weather these days, I have also prepared a cold tofu which is high in protein and most importantly, good for my dieting goal! 

I am presenting you the 1st Asian dish I have posted on my Blog! Da la~~~~ 

Ingredients From the left  (Serve 2 ) 

200 g of  Sweet Potato glass noodle

100 g of Soy Bean Spouts 

102 g of Yi Fong tea mushrooms

1 Japanese Silken tofu

2 tablespoons of Oyster sauce 

1 tablespoon of Japanese salad sauce

200 g of grounded chicken

2 carrots 

1 stalk of scallion (Garnish)

Fry Glass Noodles

Firstly,remove the glass noodle from package and cook under boiling water for 12 mins. Thereafter, drain the water and cool in running water for bouncy texture.  After all above procedures are done, leave the noodles for awhile. 

Get ready to throw the garlic after pouring some oil into the heated wok. Next, pour the chicken meat into the wok till they are slightly cooked and prepare to mix the vegetables. Add a bit of oyster sauce first to enhance the fragrance.  Finally, threw the noodles in and mix everything evenly. Remember to add all the rest of the oyster sauce into the mixture!!!

Cold Tofu

I have went through a few recipes and most prepared the tofu to just be served raw. Well, for me, I preferred to steam the tofu for awhile. So, it will depend on your preference! =)

After steaming for 5 mins in the rice cooker, (yes, it is the rice cooker if you're wondering) put the tofu into the fridge for 15 mins and top up with the Japanese salad sauce and you're almost done!

Add some chopped scallion and Yeah... enjoy the food!