Thai Peanut Noodles with tofu and shredded veg

Thai Peanut Noodles WP

Serves: -4


1tbsp sesame oil

160g tofu pieces

2 carrots, grated or ribboned with a veg 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 2-3 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 veg.

Pour over the Thai Peanut sauce then ¼  fill the jar with water and shake to release all of the sauce and pour over the noodles too.

Continue to stir fry for 3-5 minutes while the veg cook and the noodles heat through.

Finally toss through the spring onions, divide between 4 bowls and serve.