Gochujang Noodles with Peanuts and Tofu

Use precooked or fresh noodles to make this a super quick and nutritious meal when you're in a hurry. You could add more vegetables, but this dish is defintely one where less is more

Ingredients

1 tablespoon gochujang

2 tablespoons light soy sauce

1 teaspoon sesame oil

1 tablespoon peanut butter

1 tablespoon sunflower oil

250g firm tofu - cut into strips

1 clove garlic - crushed

Half a pointed or white cabbage - shredded

300g straight to wok noodles

1 red chili - finely sliced

Method

Mix the gochujang, soy sauce, sesame oil and peanut butter in a bowl, adding a little water if the paste is too thick and sticky

Heat the sunflower oil in a large frying pan or wok, then add the tofu, garlic and cabbage and stir fry until the cabbage has wilted and the tofu starts to brown in placee - about 4-5 minutes

Separate the noodles and add to the pan along with the gochujang and peanut sauce

Stir well over a high heat until the noodles are hot and the sauce is evenly distributed

Top with the sliced red chili before serving