Tofu & Rainbow Vegetable Stir-Fried Noodles

Ingredients

For 3 portions

• 🍜 250g udon noodles (dry)
• 🌾 250g tofu
• 🌾 1 Tbsp corn starch
• 🏺 3 Tbsp sunflower oil
• 🥦 150g broccoli
• 🥕 1 medium carrots
• 🫑 1 medium red bell pepper
• 🥒 1 medium courgette
• 🧅 1 small red onions
• 🧄 3 cloves garlic
• 🪴 10g ginger
• 🥣 3 Tbsp soy sauce
• 🥣 1 Tbsp sweet soy sauce
• 🏺 1 Tsp sesame oil
• 🧅 2 medium spring onions
• 🌿 10g fresh coriander

Method

1. Cook the udon (or thick wheat noodles) according to the packet until just tender. Drain, rinse under cold water and toss with the sesame oil so they don't stick.
2. Press the tofu between kitchen paper for 10 minutes, cut into 2 cm cubes and toss with the corn starch.
3. Prepare the vegetables: cut the broccoli into small florets, the carrot and courgette into thin batons and the pepper into strips. Slice the red onion into thin wedges. Mince the garlic and ginger. Slice the spring onions and chop the coriander.
4. Mix the soy sauce and sweet soy sauce in a small bowl.
5. Heat 2 tablespoons of the oil in a wok over high heat. Fry the tofu for 5–6 minutes, turning, until golden and crisp. Lift out.
6. Add the remaining oil. Stir-fry the broccoli and carrot for 2 minutes, then add the pepper, courgette and red onion for 2 minutes more – they should stay bright and crunchy.
7. Add the garlic and ginger and stir for 30 seconds.
8. Add the noodles, tofu and sauce and toss over high heat for 1–2 minutes until everything is glossy and hot.
9. Serve immediately, scattered with spring onion and coriander.