• 2 nests noodles (approx. 75g)
• 200g Tofu – cubed and fried – set aside

• 2 Tbsp. Vegetable or Sesame Oil for stir fry
• 1 tsp. chopped ginger puree
• 1 tsp. garlic / clove
• 1 small fresh red chilli, seeded and chopped finely or half tsp. Crushed Chilli
• Vegetables use the below mix or 600g pack of pre prepared stir fry vegetables
  • 1 yellow pepper, deseeded and thinly sliced
  • 1 medium onion (125g), thinly sliced weight 110g
  • 100g Tenderstem broccoli, halved
  • 100g Edamame Beans
  • Baby sweetcorn’s small pack 175g
  • 1 head pak choi, washed & sliced

For the sauce

• 1 tablespoon of Kallo Chicken & Rosemary Stock Paste
  or Vegetable & Mixed Herbs Stock Paste
• 200ml Boiling water
• 1 Tbsp Honey
• 2 Tbsp White Wine or Cider Vinegar
• 2 Tbsp Tomato Puree
• 2 Tbsp Dark Soy Sauce
• 2 – 3 Tbsp Whole Earth Peanut Butter smooth or crunchy

Optional garnish – chopped coriander leaves and crushed dry roasted peanuts

1. Prepare tofu by cutting into cubes and lightly fry as required and set aside.
2. Pour boiling water over the noodles and leave to soak for 5 mins.
3. In a measuring jug add Kallo Chicken Stock Paste or Vegetable Stock Paste with 200ml boiling water then stir in the honey, vinegar, tomato purée, and peanut butter mix well and set aside.
4. Heat the oil in a non-stick wok, add the ginger, garlic, chilli with the vegetables and stir-fry for 4-5 mins or more until the veg have softened, but still have some bite.
5. Add to the pan the stock cube mix and fry for 1 minute. Drain the noodles then add to the wok with fried prepared tofu. Toss together well adding a little extra water if necessary.

To serve
To serve toss through fresh coriander leaves.
Adjust level of heat with chill.