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Stir-fried sweet potato noodles with tofu

SERVES 4

500 gm sweet potato starch noodles (see note)
60 ml (¼ cup) sesame oil
1 tbsp finely grated ginger
2 garlic cloves, finely grated
600 gm (about ⅓) Chinese cabbage, coarsely chopped
200 gm mixed Asian mushrooms, such as shiitake, oyster and black fungi, sliced
200 gm medium-firm tofu, sliced
125 ml (½ cup) soy sauce (gluten-free if required)
60 ml (¼ cup) Shaoxing wine Thai basil leaves, spring onion and chopped roasted peanuts, to serve

1 Cook noodles in a large saucepan of boiling water until just tender (2-4 minutes). Drain and set aside.

Heat 2 tbsp oil in a wok over high heat and stir-fry ginger, garlic, cabbage and mushroom until tender (2-3 minutes). Remove from wok and set aside. Heat remaining oil in wok, add tofu and fry, turning until golden and crisp at the edges (3-4 minutes). Add soy

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