This yummy stir fry dish was one that came in my Marley Spoon delivery – the combo of sesame and ginger gives the flavour a level up, plus it’s quick and easy enough to make on a weeknight after work and be on the table in under 30 mins.

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PREP: 10 MINUTES | COOK: 15 MINUTES | SERVES: 4

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Ingredients:

• 2 tbsp oil
• 2 carrots, peeled and sliced thinly
• 1 red capsicum, thickly chopped
• 2 bunches pal choy, coarsely chopped (keep stems and leaves separate)
• 1 inch Ginger, peeled and grated
• 2 garlic cloves, minced or finely chopped
• 2 spring onions, thinly sliced
• 2 tbsp mirin
• 2 tsp sesame oil
• 1/3 cup soy sauce
• 1 tbsp white vinegar
• 1 tbsp honey
• 2 x 200g honey soy tofu
• 200g glass noodles

Instructions:

1. Prepare vegetables, set aside
2. Make sauce: Combine mirin, sesame oil, soy sauce, white vinegar and honey in a small bowl and whisk to combine. Set aside.
3. Cook tofu: cut tofu into 1cm cubes. Heat 1 tbsp oil in wok over medium heat, and cook tofu for 2 mins each side until browned. Remove from pan and cover. Reserve pan.
4. Prepare noodles: Boil water. Put noodles in heat proof bowl and cover In boiling water. Cover with lid for 8 mins.
5. Start stir fry: heat 1 tbsp oil in wok over high heat. Stir fry carrot and capsicum for 3-4 mins until just tender. Add pak choy stems, ginger and garlic and stir fry for 1 min until tender.
6. return the tofu to the pan with the vegetables. Add pak choy leave and sauce mixture and stir fry for 1 min until heated through.
7. Drain the noodles and add immediately to the stir fry and stir until all combined.
8. Divide among 4 bowls and scatter with spring onions. Serve.