Bring a saucepan of water to boil. Cook noodles in boiling water for 4-5 minutes until al dente. Drain and rinse.
2. Prepare the sauce
Crush garlic and combine with 1 tsp Chinese five spice, 1/3 cup hoisin sauce, 1 tbsp vinegar and 1 tbsp oil (see notes). Set aside.
3. Prepare the vegetables & tofu
Slice chives into 3cm pieces. Thinly slice chilli. Set aside for garnish. Slice capsicum and tofu. Set aside with coleslaw.
4. Cook the vegetables & tofu
Heat a large frypan or wok over medium-high heat with 1 tbsp oil. Add capsicum, coleslaw and tofu. Cook for 2-3 minutes until softened.
5. Add noodles & sauce
Stir through noodles and sauce until well combined.
6. Finish and plate
Divide noodles among bowls. Garnish with chives and chilli. Season with pepper.
Use sesame oil in the sauce and cooking for extra flavour.
The noodles are taken out early as they continue to cook in the pan when tossed into the stir fry. Rinse noodles under cold running water to separate them before adding them to the stir-fry.
Deseed the chilli for less heat if preferred.
Noodles, 1 packet
Garlic, 2 cloves
Chives, 1 bunch
Red chilli, 1
Red capsicum, 1
Seasoned tofu, 2 packets (2x 200g)
Cabbage coleslaw, 1 bag (400g)
From your pantry
Oil (for cooking), pepper, hoisin sauce, Chinese five spice, apple cider vinegar