Satay Tofu and Vege Stir-fry on Egg Noodles

Ingredients

• 1 onion, diced

• 1 broccoli, chopped

• 1 cup spinach

• 1 bok choy, chopped

• 400g mushrooms, chopped

• 200g mung beans

• 2 tsp garlic

• 2 tsp ginger

• 400g tofu, finely diced

• 1 1/2 tsp curry powder

• 150g egg noodles

  Sauce

• 1/2 cup nut butter

• 3 Tbsp soy sauce

• 3 Tbsp lemon juice

• 2 Tbsp sweet chilli sauce

• 1/2 cup water

Instructions

1. Cook the onion in olive oil in a wok for 2-3 mins, then add the other veges, ginger and garlic.

2. Bring a pot of water to the boil. Place noodles in the water when boiling and cook until soft (around 10 mins).

3. Mix the sauce ingredients together.

4. Pat the tofu dry with paper towels and coat with the curry powder, cook in oil in a frying pan for 3-4 minutes.

5. When the veges have softened mixed the sauce through and heat for a few minutes.

6. Plate up the noodles, topped with veges, followed by tofu.

Serves 6