'Oodles of noodley fun'


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Serves: 4

Preparation time: 15 minutes

Cooking time: 20 minutes


  • 100g of Tenderstem broccoli
  • 150g of pak choi
  • 100g of snap peas
  • 100g of green cabbage
  • 100g of bean sprouts
  • 225g of firm tofu
  • 200g of noodles
  • 1 green chili
  • A thumb sized piece of ginger
  • 2 spring onions
  • 2 garlic cloves
  • A handful of fresh coriander
  • 1 tablespoon of miso paste
  • 1 tablespoon of soy sauce

Nutritional value per serving:

  • Calories, kcal 282.3
  • Fat, g 5.2
  • Saturates, g 0.8
  • Carbs, g 45.5
  • Sugars, g 8.7
  • Fibre, g 7.2
  • Protein, g 17.7
  • Sodium, g 1.017


Note: Before you begin, drain and cut the tofu into small squares and marinate in a mixture of miso paste and soy sauce. Just mix the miso and soy sauce together and cover the tofu with it. Set aside in the fridge the morning or night before, prior to cooking this dish.

  1. Firstly, chop the garlic cloves, ginger, and chili finely and set aside.
  2. Now, cook the noodles as per the packet’s instructions and then pan fry the tofu until crispy and set them aside for later.
  3. Then, add the ginger, garlic, and chili to the pan and fry until they become fragrant, then add the vegetables and mix.
  4. Drain the noodles and add the mix and then serve, and top with the tofu and the coriander.

Tofu and Green Noodles


  • Serve with extra soy sauce if you want some extra soy flavour.
  • Be sure not to overcook the vegetables, as you want them to back a nice crunch.

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