Thai Peanut Noodles with tofu and shredded veg

Posted by Meridian on

Serves 4

Takes 20 minutes

What you need

  • 1tbsp sesame oil

  • 160g tofu pieces

  • 2 carrots, grated or ribboned with a veg 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 2-3 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 veg.
  2. Pour over the Thai Peanut sauce then ¼  fill the jar with water and shake to release all of the sauce and pour over the noodles too.
  3. Continue to stir fry for 3-5 minutes while the veg cook and the noodles heat through.
  4. Finally toss through the spring onions, divide between 4 bowls and serve.


Use wok ready noodles of your choice

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