Spicy, nutty and super easy noodles. 

prep time 10 mins     total time 20 mins      serves 2


  • 200g noodles
  • 200g tofu
  • Spring onions
  • Olive oil
  • 2 garlic cloves
  • Thumb of ginger
  • 1 red pepper
  • 1/2-1 tsp chilli
  • 160ml coconut cream (one tin)
  • 4 tbsp peanut butter
  • 2-4 tbsp soy sauce
  • 1 tbsp maple syrup
  • Juice of a lime
  • Handful sugar snap peas


  1. Drain, press and slice the tofu into cubes.  

  2. Put the noodles on to cook according to the packet instructions.

  3. Thinly slice the spring onion and add to the pan with a dash of olive oil and fry for a few minutes. 

  4. Chop and add the garlic and ginger to the pan.

  5. While that's frying, chop up the pepper and then add to the pan along with the tofu, with a splash of water if needed. 

  6. Add in the rest of the ingredients and stir fry until cooked through. 

  7. When the noodles are ready, drain, rinse and add to the pan. Mix through with the vegetables and sauce. Add a splash of water if needed. 

  8. Serve with coriander and enjoy!


  • Use whatever vegetables you have, especially ones that have a nice crunch! 
  • If allergic to nuts, switch out the peanut butter for tahini. 
  • Try crumbling the tofu, rather than cubing it, for a different texture.