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