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Quick Teriyaki Noodle Stir-Fry
This fast and flavoursome stir-fry stars spelt noodles tumbled with a rainbow mix of organic veg and crisp, golden chunks of tofu. You’ll add a tangy teriyaki and sweet chilli sauce, then finish with a squeeze of fresh lime.
Ingredients
- 2 red onions
- 3 carrots
- 1 red pepper
- 1 pak choi
- 300g plain tofu
- A thumb of ginger
- 50g teriyaki sauce
- 100g sweet chilli sauce
- 2 tbsp tamari
- 2 limes
- 250g Asia spelt noodles
- 1 tbsp sesame seeds
Prep: 15 mins | Cook: 15 mins
Method
1. Peel and thinly slice the red onions. Trim the carrots and cut them into thin matchsticks. Halve the red pepper, scoop out the seeds and white pith, then thinly slice. Trim off the root end from the pak choi, cut the white part into 1cm-thick slices and roughly chop the leaves.
2. Pat the tofu dry and chop it into bite-sized chunks. Peel and finely grate the ginger.
3. Tip the teriyaki sauce, sweet chilli sauce and 2 tbsp of the tamari into a bowl (keep the rest for later). Halve 1 lime and squeeze in the juice. Mix well and set to one side.
4. Fill and boil your kettle. Drizzle 1 tbsp oil into a large wok or a deep frying pan placed on a medium-high heat. Drop in the tofu and fry for 7–8 mins, shaking the pan every now and then, till it’s golden on most sides. Scoop onto a plate and set aside, then return the pan to heat.
5. Add another 1 tbsp oil to the pan. Tip in the onions, carrots, pepper and the white parts of the pak choi and stir-fry for 4–5 mins, till the veg are starting to soften.
6. While the veg cook, pour the hot water from the kettle into a large pan and bring back to the boil. Add the noodles and a pinch of salt and cook for 4–5 mins, till tender. Drain and rinse under cold water, then set to one side.
7. Add the ginger, pak choi leaves and fried tofu to the wok and stir-fry for 2 mins.
8. Add the drained noodles, pour in the teriyaki sauce mixture, then toss together, till the noodles are coated in the sauce and heated through. Taste and add more tamari if you think it needs it.
9. Divide the teriyaki noodles between four warm bowls or plates. Sprinkle over the sesame seeds and serve with wedges of the remaining lime on the side for squeezing.
10. Love Your Leftovers
The noodles will keep for up to 3 days in the fridge. Divide between tubs, seal and store. Reheat in the microwave till piping hot.
The noodles will keep for up to 3 days in the fridge. Divide between tubs, seal and store. Reheat in the microwave till piping hot.
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