The Ingredients
150g dried wholewheat noodles
150g firm tofu cubes, drained
1 courgette (250g)
2 scallions
100g baby corn
1 red onion
1 tablespoon rapeseed oil
150g fresh beansprouts
4 tablespoons hoisin sauce (from a bottle or jar)
The Method
Bring a saucepan of water to the boil over a medium heat. Add the noodles and cook for 2-3 minutes until almost tender. Drain and quickly refresh under cold running water to prevent further cooking.
Dry the tofu well with kitchen paper. Cut the courgette into batons, then trim the scallions and finely chop. Cut the baby corn into small bite-sized pieces. Cut the onion in half and peel off the skin, then thinly slice.
Heat a wok or large frying pan over a medium heat. Meanwhile, add the oil, swirling to coat it up the sides. Add the tofu and stir-fry for 2 minutes until lightly coloured. Add the onion and stir-fry for another 1-2 minutes until just beginning to brown around the edges.
Tip the corn, courgette batons, beansprouts, drained oodles and hoisin into the tofu mixture and continue to stir-fry for another 2-3 minutes until everything is cooked through and piping hot. Divide the hoisin noodles with tofu between bowls and scatter over the scallions to serve.
