Ingredients (Serves 4)

For the stir-fry:

• 200g (7 oz) dried rice noodles or egg noodles
• 1 tablespoon sesame oil
• 2 tablespoons neutral oil (e.g., vegetable or canola oil)
• 200g (7 oz) firm tofu, cubed
• 1 cup broccoli florets
• 1 cup snap peas
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger

For the sauce:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce (or vegetarian substitute)
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar or honey
• 1 teaspoon chili paste (optional, for heat)
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

1. Prepare the noodles
   Cook the noodles according to the package instructions. Drain, rinse with cold water, and toss with sesame oil to prevent sticking. Set aside.

2. Heat the skillet
   Preheat the Platinum Electric Oil Core Skillet to medium-high heat (around 375°F/190°C). Add the neutral oil and let it heat for about 2 minutes.

3. Cook the tofu
   Add the tofu cubes to the skillet and sauté until golden and slightly crispy on all sides, about 3–4 minutes. Remove and set aside.

4. Stir-fry the vegetables
   Add the garlic and ginger to the skillet, cooking for about 30 seconds until fragrant. Toss in the broccoli, snap peas, carrot, and red bell pepper. Stir-fry for 3–5 minutes until the vegetables are tender-crisp.

5. Combine noodles and sauce
   Reduce the heat slightly. Add the cooked noodles and tofu back into the skillet. Pour the sauce ingredients (soy sauce, oyster sauce, hoisin sauce, sugar, and chili paste) over the top and toss everything gently to coat.

6. Thicken the sauce
   Drizzle the cornstarch slurry into the skillet while stirring gently. Allow the sauce to thicken slightly, about 1–2 minutes.

7. Garnish and serve
   Sprinkle with chopped green onions and serve hot. Optional toppings include sesame seeds, chopped peanuts, or a drizzle of chili oil.