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
- 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.
- 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.
- Continue to stir fry for 3-5 minutes while the veg cook and the noodles heat through.
- Finally toss through the spring onions, divide between 4 bowls and serve.
Use wok ready noodles of your choice