Vegan Stir Fry lunch

Serves 1 


  • 50g Smoked tofu chopped
  • 40g udon noodles
  • 1/4 red pepper sliced
  • 1/4 yellow pepper sliced 
  • 1/2 garlic clove sliced 
  • 1/4 courgette chopped
  • 1/2 carrot, shaved into ribbons 
  • 1 Spring onion – chopped green part to 
  • 1/2 medium red onion sliced 
  • 1 tsp of Chinese 5 Spice 
  • 1 tsp maple syrup
  • 1 inch piece of fresh Ginger baton 
  • 10 Cashews
  • 1 tsp rapeseed oil
  • 1/4 lime juice
  • Zest of 1/2 lime


Cook the noodles as per packet instructions, drain and set to one side in a little warm water. 

Heat the oil in non stick frying pan.

Add the garlic, ginger, red onion, spring onion, red and yellow pepper, courgette, Chinese 5 spice and stir fry for around 3 minutes. 

Add the maple syrup and continue cooking for another 3 minutes. 

Then add the sliced smoked tofu, carrot ribbons, and cashews and lime juice, cook for 2 minutes, then remove from heat. 

Stir through the noodles, warm through, top with lime zest and serve.