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Method
Make it happen
- 01
Pat the tofu dry and toss it in cornflour. Cook the noodles in boiling water following the packet instructions, then drain.
- 02
Heat 1 tbsp oil in a non-stick wok. Fry the tofu for 7–9 minutes, turning carefully until all sides are crisp and golden; transfer to a plate.
- 03
Add remaining oil, then stir-fry the listed vegetables for 4–6 minutes, putting thicker vegetables in first. Add ginger, garlic or chilli for the last minute.
- 04
Stir together the soy sauce, vinegar, sweetener and any water or oil listed. Add noodles, tofu and sauce to the wok and toss for 2 minutes until hot and coated.
- 05
Finish with the listed herbs, sesame seeds or spring onions and serve immediately.