Yakisoba Noodles

• Half of a 454 g pkg Chow Mein noodles
• 1 pkg (300 – 350 g) extra firm tofu, cut into ½-inch cubes
• 1 tablespoon cornstarch
• 2 teaspoon olive oil
• 1 large onion, sliced
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• 1 tablespoon grated fresh ginger
• 1 carrot, thinly sliced on a diagonal
• 1 cup thinly sliced Napa cabbage
• 1 sweet red pepper, large diced
• 1 cup sliced spinach leaves
• 1 small bunch green onions, thinly sliced
• 1 tablespoon sesame seeds
• Nonstick cooking spray

Sauce

• 1 tablespoon each brown sugar, soy sauce, hoisin (or oyster) sauce, ketchup and Worcestershire sauce
• 1 teaspoon sesame oil

1. Preheat a Vida by PADERNO Air Fryer, 5.3 L to 400°F.

2. Cook the noodles in boiling water for 3 minutes; drain.

3. Toss tofu cubes in cornstarch to evenly coat. Place in single layer in the Air Fryer; spray tops of tofu with nonstick spray. Cook for 5 minutes. Turn tofu over. Spray with more nonstick spray; cook for another 5 minutes.

4. Sauce: In small bowl, mix brown sugar, soy sauce, hoisin sauce, ketchup, Worcestershire sauce and sesame oil.

5. Heat PADERNO Classic Wok Stir Fry Pan, 30-cm on medium-high heat; add the oil. Sauté the onions until starting to soften, about 3 minutes. Add the mushrooms; cook for 5 minutes.

6. Add the garlic, ginger, carrot and cabbage; cook, stirring, until tender-crisp, about 5 minutes. Add the peppers; cook for 2 minutes.

7. Add the Sauce mixture; bring to boil. Stir in the tofu, then the cooked noodles, tossing to coat. Heat through, about 2 minutes.

8. Serve sprinkled with green onions and sesame seeds.

Tip: Use white or black, roasted or raw, sesame seeds for garnish.