A quick noodle stir-fry using leftover veggies, perfect for lunch or dinner. Made with fresh noodles, tofu, and a variety of vegetables, this dish comes together in just 10 minutes.
1: Prepare the noodles according to package instructions. Then drain, rinse with cold water and set aside.
2: In the meantime, combine all of the sauce ingredients into a small bowl and whisk well.
3: Add a splash of cooking oil into a large wok or frypan over high heat. Add in the onion, garlic and ginger and fry for 1 minute until fragrant. Add in the carrot and tofu and fry until tofu is golden. Add in a few tbsp of water and continue to fry for another minute.
4: Add in the greens and fry for 2 minutes until almost cooked. Then add in the cooked noodles and stir through. Give the sauce another whisk before pouring it into the pan. Toss to coat all the ingredients and cook for another 1-2 minutes until glossy and thickened.
5: Turn off the heat then add in a splash of sesame oil. Divide into 3 bowls and garnish with sesame seeds, green onions, fresh chilli and chilli oil.
