This is a serious delicious, quick, fresh pan of noodles - ideal for a speedy mid week meal or when you're craving a delicious home made 'fake-away'!

Ingredients to feed approx 2:

1/2 tablespoon miso paste

1 tbsp tamari

2 tsp maple syrup

The juice of 1 lime

2 cloves of garlic, peeled and grated

A big thumb sized piece of ginger, peeled and grated

1 pack of firm tofu, diced into chunks (we used the marinated Dragonfly tofu that we stock on our shop) 

1 romano pepper, deseeded and sliced

A handful of Tenderstem broccoli, roughly chopped

2 nests of Asian noodles

Method:

1. Start by getting all your ingredients ready to cook.
2. Put the miso paste, tamari, maple syrup and lime juice into a small bowl, whisk together really well with a fork and set aside.
3. Bring a pan of water to the boil and cook the noodles according to the instructions of the packet.
4. Meanwhile, place a large frying pan or wok on a medium to high heat.
5. Drizzle in 1 tablespoon of olive oil, add the grated garlic and ginger. Mix together and let it all start to gently sizzle then add the miso and tamari mixture.
6. Mix everything together and let the sauce gently bubble for a minute or 2 then add the diced chunks of tofu and coat them in the sauce. Allow the tofu to sizzle in the sauce for a few minutes, tumbling them around now and then.
7. Add the sliced peppers and chopped Tenderstem to the pan and gently tumble everything together with a pair of big spoons or tongues. Continue to cook for a 2 or 3 minutes. If the sauce looks like it’s drying out our catching on the bottom of the pan, just pour in a little splash of water.
8. Drain the noodles, add them to the pan and tumble them around with the other veggies until they’re nicely coated in the sauce.
9. Serve & enjoy - Delicious topped with sesame seeds and an extra squeeze of lime!

This of course can be made in bigger portions - just double the ingredients.