Weeknight Noodle Stir-Fry

Weeknight Noodle Stir-Fry
Ali Allen
  • Yield: 2 servings


2tablespoons sweet chili sauce
Juice of 1 lime
1teaspoon cider vinegar
2tablespoons soy sauce
1teaspoon sesame oil
1tablespoon vegetable oil
2tablespoons peanut oil
3 scallions, finely sliced
1 carrot, sliced diagonally
6-8 baby sweet corn, sliced diagonally
3tablespoons soy sauce, plus extra for seasoning
5 1/2ounces marinated tofu pieces
1 1/2cups kale, chopped
5 1/2ounces udon noodles
Chopped cilantro and toasted sesame or hemp seeds to serve


  1. Bring a large pan of water to a boil for the noodles.
  2. Whisk together all the sauce ingredients until they fully emulsify. Set aside until needed.
  3. Heat the peanut oil in a wok or large frying pan. Add the scallions to the wok and cook until just starting to crisp up a little.
  4. Add the carrot and sweet corn to the wok along with the soy sauce. Cook for several minutes until the vegetables begin to soften.
  5. Toss in the marinated tofu. Stir-fry for several minutes before adding the kale. Add a small amount of the sauce and let the kale cook down.
  6. Cook the udon noodles in the boiling water for 6-8 minutes. Drain, then rinse under cool water before adding to the wok along with the remaining sauce.
  7. Stir to heat through, season with a little more soy sauce, and serve with some chopped cilantro and a sprinkling of toasted sesame seeds or hemp seeds.

Recipe from Keep it Vegan: Over 100 Simple, Healthy and Delicious Dishes by Áine Carlin (Kyle Books, 2015)