Chinese Bean Salad
Posted 5th June 2011
By Beth Baker
Itton
Heat a little olive oil in a wok for 1-2 minutes before adding in the bean sprouts and noodles.
Chop the tofu into 3cm cubes while keeping an eye on the wok and then pour them in.
Watch carefully to prevent burning for about 3minuets then add the chashew nuts and black eyed beans.
Mix in Soy sauce to taste.
Pour into mini bowls for a delicious lunch box snack - tastes just as good hot or cold!
- Bean sprouts
- Fried tofu
- Cashew nuts
- Black eyed beans
- Noodles
- Soy sauce
- Olive oil
