Prep the vegetables up to 3 days in advance and store in a suitable container so that everything is ready to be cooked.

Ingredients

Serves 2

  • 100g dried wholewheat noodles 
  • 150g firm tofu 
  • 2 garlic cloves
  • 1 small knob of root ginger (you need 5g matchsticks)
  • 1 red chilli (optional) 
  • 2 leeks
  • 270g pak choi
  • 2 tablespoons rapeseed oil (30g)
  • 2 tablespoons hoisin sauce (from a bottle or jar – 30g)
  • 1 ½ tablespoons reduced sodium soy sauce (22.5g)

Method

  1. Bring a saucepan of water to the boil over a medium heat. Add the noodles and cook for 4-5 minutes until almost tender or according to instructions on the packet. Drain and quickly refresh under cold running water to prevent further cooking.
  2. Drain the tofu and pat dry well with kitchen paper and then cut into bite-sized pieces. Peel and thinly slice the garlic. Peel the ginger and cut into long thin matchsticks – you need 5g in total. Cut the chilli into rings (if using).
  3. Heat a wok or large frying pan over a medium heat. Meanwhile, trim the leeks and then cut into thin slices. Slice the pak choi. 
  4. Add half the oil to the heated wok, swirling to coat it up the sides. Add the garlic, ginger and chilli, if using and stir-fry for 20 seconds.  Add the leeks and stir-fry for another 1-2 minutes.
  5. Add the rest of the oil to the wok and then tip in the tofu and stir-fry for another 2-3 minutes until crisp and golden brown. 
  6. Tip the cooked noodles into the tofu and vegetable mixture with the pak choi, hoisin and soy sauce and stir-fry for 1 minute or until everything is cooked through and piping hot. 
  7. Divide evenly between two bowls to serve.

Prepare Ahead
Prep the vegetables up to 3 days in advance and store in a suitable container so that everything is ready to be cooked. The tofu will have to be done at the last minute as it can develop a sour flavour if prepared too early. Leftover portions of this recipe can be stored in an airtight container and can be reheated once when ready to eat in the microwave or served cold – just bring a fork with you if transporting.