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
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.
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.
Continue to stir fry for 3 to 5 minutes while the vegetables cook and the noodles heat through.
Finally toss through the spring onions, divide between 4 bowls and serve.
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