Serves: 4

Takes: 20 minutes

What you need:

  • 1 tbsp sesame oil
  • 160g tofu pieces
  • 2 carrots, grated or ribboned with a peeler
  • ½ Chinese cabbage, shredded
  • 300g Wok ready noodles
  • 1 jar Meridian Thai Peanut Sauce
  • 4 spring onions, sliced finely


  1. Heat the oil in a wok or large saucepan, stir fry the tofu for 2 to 3 minutes then add the carrot and cabbage. Continue to stir fry for a few minutes then add the noodles. Use a tongs to separate the noodles and stir in the vegetables.

  2. Pour over the Thai Peanut sauce then ¼  fill the jar with water and shake to release all of the remaining sauce and pour over the noodles too.

  3. Continue to stir fry for 3 to 5 minutes while the vegetables cook and the noodles heat through.

  4. Finally toss through the spring onions, divide between 4 bowls and serve.

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