Ingredients

• 200g pre-cooked udon noodles
• 100g tofu, cubed 
• 1 cup broccoli florets
• 1 handful of green beans, halved 
• 2 bok choy, roughly chopped 
• Peanuts/cashews to sprinkle 
• Sesame seeds to sprinkle 

For the sauce

• 2 tbsp soya sauce 
• 2 tbsp hoisin sauce 
• 1 tbsp sesame seeds 
• Juice 1 lime 
• 1 tbsp brown sugar 
• 1-2 tbsp fresh coriander, chopped 
• 2 tbsp sweet chilli sauce 
• 2 tsp Double Shot
• 2 garlic cloves, crushed 
• 2 tsp fresh ginger, grated 
• 1 tbsp sesame oil                                                           
• 3 tbsp crushed peanuts or cashew nuts  

Method

Firstly, make the sauce. Place all the ingredients into a jar and shake until combined.

Loosen the noodles and place directly into the air fryer, or into a pan if you don't have an air fryer.

Add the vegetables and tofu and spoon over around 4-6 tablespoons of sauce and toss to coat.

Cook in the air fryer at 200°C for 3-5 minutes.

After 3 minutes, stop and toss the noodles mixture around and cook for another 3-5 minutes.

If using a pan, sauté the noodle, vegetables and tofu over a medium heat for 6-10 minutes, or until the broccoli is just cooked through.

Tip the cooked noodles into a serving bowl and top with extra sauce, nuts and sesame seeds.

Serve and enjoy!

Note: this sauce recipe could easily be doubled and kept in the fridge for 2 weeks to be used another time.