Ingredients
280g Stir Fry (or Naked), torn into 2-3cm chunks
1/2 tbsp cornflour
1 tsp five spice
1 tsp garlic powder
2 tbsp vegetable oil
300g Straight-to-Wok medium noodles/udon noodles
75g tenderstem broccoli
75g sugar snap peas
1 red pepper, cut into 2cm chunks
1 courgette, thinly sliced or in ribbons
For the sauce
1 tbsp rice vinegar
4 tbsp soy sauce
3 tbsp oyster sauce (or vegan alternative)
4 tbsp hoisin sauce
1 tsp honey or maple syrup
4-5 tbsp water
1/2 tsp sesame oil
1 tsp cornflour
2 tsp chilli oil or 1 tsp chilli flakes
To serve (optional)
1/2 tsp chilli flakes
2 spring onions, sliced
1 tbsp sesame seeds
Get started
- Mix your cornflour, five spice and garlic powder before sprinkling over your Tofoo chunks and tossing to evenly coat.
- Heat your veg oil in a wok or frying pan and add the coated Tofoo chunks, turning occasionally until nice and golden, about 5 minutes.
- While the Tofoo is cooking, mix all the sauce ingredients together in a small bowl.
- Now add your noodles, broccoli, sugar snaps, pepper and courgette ribbons to the Tofoo. Cook for 3-4 minutes. Add the sauce and cook for another 2 minutes.
- Serve sprinkled with chilli flakes, slices of spring onion and sesame seeds.
