My ugly, vegan stir-fried Yakisoba noodles with veg & tofu

These noodles may look ugly, but they taste gorgeous! Quick, easy, and delicious, this dish is packed with veggies and protein.   

Ingredients

• 300g straight-to-wok noodles 

• 160g marinated tofu 

• 240g broccoli 

• 150g sliced peppers 

• 1/2 cup/125ml yakisoba sauce (quantity may be adjusted according to taste)

Note: Broccoli and peppers can be substituted for your fave veggiesTofu may be substituted for cooked meat but keep in mind the recipe will no longer be vegan 

Method

Serves 2

1️⃣ Cut broccoli florets into small pieces 

2️⃣ If using whole peppers instead of pre-sliced, slice peppers into thin strips 

3️⃣ In a saucepan, boil or steam broccoli until tender 

4️⃣ In a wok or frying pan, add tofu, broccoli, peppers and yakisoba sauce 

5️⃣ Stir well until the vegetables and tofu are coated with sauce 

6️⃣ If there is not enough sauce to coat the vegetables and tofu, feel free to add more or if you only want a little sauce move on to the next step 

7️⃣ Add the noodles to the frying pan or wok, gently separating the noodles with a fork if required If using noodles that aren’t ready to wok, boil until cooked through and drain well before adding to your wok or frying pan 

8️⃣ Stir fry until everything is cooked through and piping hot 

Serve immediately and enjoy!

Leftovers may be kept in the fridge for up to 24 hours or frozen for up to 3 months - perfect, on-the-go meal!