Serves 2
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  1. Heat one teaspoon of sesame oil in a wok over a medium-high heat and stir-fry the broccoli and corn for three minutes.
  2. Add the mangetout, garlic, chilli and 100ml of water. Cook for 2-3 minutes until the vegetables are tender but still retain some bite.
  3. Bring a pot of salted water to the boil over a high heat and cook the noodles for five minutes.
  4. Add the tofu and teriyaki sauce to the wok and heat until bubbling.
  5. Add the noodles and toss to combine everything together.
  6. Divide between two bowls and scatter with some toasted sesame seeds.

Nutrition Facts

Per Serving: 539kcals, 11.4g fat (1.7g saturated), 87.5g carbs (20.6g sugars), 26.3g protein, 8.3g fibre, 4.84g sodium

DinnerMeat-free30-minute mealsQuick and easyBudget mealsVegetarian

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