Ingredients

• 900 g fresh hokkien noodles (or udon, of preferred)
• olive or canola oil spray
• 350 g firm tofu, cut into cubes
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 onion, sliced into thin wedges
• 1 small red capsicum, sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 200 g fresh baby corn
• 1 bunch broccolini, coarsely chopped
• ½ cup MAGGI Stir Fry Sauce
• 3 tablespoons MAGGI Chilli Sauce
• 2 tablespoons toasted sesame seeds

Method

1. Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a wooden spoon to separate strands.
2. Spray a nonstick wok of frying pan with oil and heat.
3. Cook tofu in 2 or 3 batches over high heat until browned; set aside.
4. Reheat wok, add garlic, ginger, onion and stirfry for 2 minutes or until soft.
5. Add remaining vegetables and stirfry for 3-5 minutes until tender but still crisp.
6. Add drained noodles, tofu and combined sauces to wok.
7. Stirfry for 2 minutes or until heated through.
8. Toss with sesame seeds and serve immediately.
9. Garnish with chervil, if desired.