Hoisin konjac noodles with Asian greens

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Tofu strips tossed through stir-fry Asian greens, konjac noodles and tasty sesame and hoisin sauce, garnished with fresh coriander.
1. Boil the kettle. Drain and rinse noodles. Place in a large bowl and cover with boiling water for 1 minute, or until tender. Drain and rinse under cold water. Set aside.

2. Slice onion. Trim and slice broccolini and Asian greens into 3cm lengths. Trim and halve sugar snap peas. Slice tofu. Chop coriander. Keep separate.

3. Peel and grate ginger. Combine with 1 crushed garlic clove, 1 tbsp vinegar, 2 tbsp sesame oil and 3 tbsp hoisin sauce. Season well with pepper.

4. Heat wok over medium-high heat with 1 tbsp oil. Add onion and broccolini to pan to cook for 3 minutes until softened. Toss in remaining vegetables (excluding coriander), sauce and tofu. Cook tossing for 1-2 minutes until combined. Take off heat and stir through noodles.

5. Divide noodles among bowls. Garnish with coriander.

If you have rice wine vinegar in the pantry you can use this instead of the white wine vinegar for a more authentic flavour!
Konjac noodles 2 packets (2 x 250g)
Red onion 1/2
broccolini 1 bunch
Asian greens 1 bunch
Sugar snap peas 1/2 bag (125g)
Lite fried tofu 2 packets (2 x 200g)
Coriander 1/2 bunch
ginger 30g

From your pantry:
oil (for cooking), pepper, hoisin sauce (GF), sesame oil, white wine vinegar, garlic (1 clove)