Chilli, Tofu, And Noodle Stir-Fry - cooking recipe

Ingredients

440 g fresh hokkien noodles
olive oil flavored cooking spray
350 g firm tofu, cut into cubes
1 teaspoon minced ginger
1 teaspoon minced garlic
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
1/4 cup soy sauce
2 tablespoons chili sauce
2 tablespoons sesame seeds, toasted

Preparation

Place noodles in a large heatproof bowl. Cover with boiling water and leave to stand 2 minutes, using a wooden spoon to gently separate.
Spray a non-stick wok or frying pan with oil. Cook tofu in 2 or 3 batches over high heat until browned. Set aside.
Reheat wok. Add ginger, garlic, and onion. Stir-fry for 2 minutes until soft.
Add remaining vegetables and stir-fry for 3 minutes or until tender but still crisp.
Add drained noodles, tofu, and combined sauces to wok. Stir-fry for 2 minutes or until heated through. Toss with sesame seeds and serve immediately.