A quick and easy vegetarian midweek dinner, ready in 15 minutes.
- Bring a large kettleful of water to the boil. Pour into a saucepan. Cover and return to the boil. Add the noodles and cook for 4 mins. Drain in a colander, then rinse under hot water.
- Meanwhile, heat the vegetable oil in a wok or large deep frying pan over medium-high heat. Stir-fry the tofu for 1 min. Add the spring onion, corn, mushrooms and 1 tablespoon of the soy sauce. Stir-fry for 3 mins or until tender. Add the kale and stir-fry for 30 secs or until just wilted.
- Toss noodles with sesame oil and remaining soy sauce. Divide among plates and top with the stir-fry.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set