The Break Shot Stir-Fry
I started cooking this dish regularly when I was living in Edinburgh, as a healthier alternative to the dangerously convenient lure of Asian takeaway. It quickly became my go-to midweek staple: filling enough to keep me going, but light enough that I still had the energy to exercise afterwards. The original inspiration came from a cookbook by the snooker legend Ronnie O’Sullivan (proof that culinary wisdom can strike from the most unexpected corners), though I’ve added a few twists of my own over the years. Sometimes the best recipes really do come from the most unusual places.
4
servings15
minutes15
minutes30
minutesIngredients
300 g 300 medium egg noodles or wheat noodles
400 g 400 firm tofu, drained and cut into 2 cm cubes
3 tbsp 3 sesame oil (divided)
3 3 garlic cloves, lightly crushed
1 1 red bell pepper, sliced
2 medium 2 carrots (about 150 g), cut into thin batons
100 g 100 baby corn, halved lengthways
120 g 120 tenderstem broccoli or small broccoli florets
100 g 100 sugar snap peas
100 g 100 beansprouts
4–5 4–5 tbsp light soy sauce (adjust to taste)
Freshly ground black pepper
2 small 2 red chillies, finely diced (deseed if preferred)
2 tbsp 2 smooth peanut butter
60 g 60 cashew nuts
1 tbsp 1 black sesame seeds
Directions
- Bring a large pan of water to the boil and cook the noodles according to the packet instructions. Drain and set aside.
- Heat 1 tablespoon of sesame oil in a large wok over medium-high heat. Add the tofu and fry for 6–8 minutes, turning occasionally, until golden on most sides. Remove from the wok and set aside.
- Add another tablespoon of sesame oil to the wok. Add the crushed garlic and cook gently for 30–60 seconds until fragrant but not browned. Remove the garlic from the wok before it burns, leaving the flavoured oil behind.
- Increase the heat to high. Add the bell pepper, carrots, baby corn, broccoli and sugar snap peas. Stir-fry for 3–4 minutes.
- Add the beansprouts and cook for another minute. Splash over about 3 tablespoons of soy sauce and add a generous grinding of black pepper. Continue stir-frying. Add a little more sesame oil and soy sauce if needed. The vegetables should be glossy but not swimming in liquid.
- Add the cooked noodles to the wok. Stir in the peanut butter and toss until it melts into the noodles.
- Add the diced chillies and mix well. Stir through the cashew nuts and black sesame seeds.
- Return the tofu to the wok and finish with another grinding of black pepper. Toss everything together until evenly combined and heated through. Serve immediately.
Equipment
- Large wok
- Large pan for the noodles
- Colander
Notes
- The vegetables should stay glossy but not swim in liquid – add soy sauce and oil sparingly.
- Serve immediately.