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Straight to Wok – Sweet Chilli Stir Fry

Skip the chopping board entirely and dive straight into the ultimate easy sweet chilli stir fry for quick weeknight dinners. Our pre-marinated blocks are ready to hit the wok, delivering a sweet, sticky kick that'll completely ruin your table manners

  • Serves: 2 people
  • Prep: 5 mins
  • Cooking: 10 mins
Get started

Ingredients

Tofoo Straight to Wok – Sweet Chilli
  1. 2tbsp vegetable oil
  2. 300g Straight-to-Wok medium noodles
  3. 1 x Red Pepper Florets
  4. 75g x Sugar snap peas
  5. 1 x Courgette thinly sliced or in ribbons
  6. 2 x Spring onion
  7. 1 tbsp sesame seeds

 

For the sauce
  1. 1 tbsp rice vinegar
  2. 4 tbsp soy sauce (low sodium)
  3. 3 tbsp oyster sauce
  4. 4 tbsp hoisin sauce
  5. 1 tsp honey or maple syrup
  6. 4-5 tbsps water
  7. 1/2 tsp sesame oil
  8. 1 tsp cornstarch
  9. 2 tsp chili oil or chili crisp

Get started

  1. Heat 2 tbsp of oil in a wok or frying pan.  Add the Straight to Wok Sweet Chilli Tofoo, turning occasionally until nice and golden, about 5 minutes.
  2. While the Tofoo is cooking, mix all the sauce ingredients together in a small bowl.
  3. Now add the noodles, red pepper flourets, sugar snaps and courgette ribbons to the Tofoo.  Cook for 3-4 minutes.  Add the sauce and cook for another 2 minutes.
  4. Serve with slices of spring onion and sesame seeds.
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