Ingredients
Method
1.Cut noodles into 3cm pieces. Place in colander over heatproof bowl. Cover with just-boiled water. Soak 2-3 minutes until tender. Drain well, set aside.
2.In a wok or flying pan, heat half oil on high. Stir-fry tofu 1-2 minutes, until crisp. Drain on paper towel.
3.Heat remaining oil in same wok on high. Stir-fry pumpkin 3-4 minutes, until golden and almost tender.
4.Add kecap manis, water and garlic to wok. Bring to boil. Return tofu to wok with vinegar. Stir-fry 1-2 minutes. Add noodles and beans and stir-fry 1 minute.
5.Remove from heat. Toss through juice. Serve topped with beansprouts and basil.