Chinese Stir-Fry Noodles


  • 300g tofu
  • 175g egg noodles
  • 150g frozen peas
  • 2 tablespoons vegetable oil
  • 1 bunch of spring onions, sliced
  • 300g pack mixed stir-fry veg (shredded cabbage, baby sweetcorn, beansprouts, pepers, whatever you want)
  • 150ml hoisin sauce
  • 3 tablespoons orange juice
  • salt and pepper

Cooking Instructions

  1. Drain the tofu, pat dry on kitchen paper and cut into small cubes
  2. Cook or soak the noodles following the packet instructions. Boil the frozen peas for 2 minutes then drain.
  3. Heat the oil in a large frying pan or wok. Fry the spring onions and ready-prepared vegetables, stirring, for 3-4 minutes until soft. Add the tofu, peas, hoisin sauce and orange juice and stir for 1 minute.
  4. Drain the noodles, add to the pan, toss everything together and add salt and pepper if it needs it. Tuck in straight away while it’s hot and crunchy.