Makes 4 servings


  • 1tbsp Sesame Oil Thai Peanut Noodles with Tofu and Shredded Veg 1
  • 160g Tofu Pieces
  • 2 Carrots (grated or ribboned)
  • ½ Chinese Cabbage (shredded)
  • 300g Noodles
  • 1 Jar Meridian Thai Peanut Sauce
  • 4 Spring Onions (sliced finely)


  1. Heat the oil in a wok or large saucepan. Stir-fry the tofu for 2-3 minutes then add the carrot and cabbage. Continue to stir fry for a few minutes then add the noodles.
  2. Pour over the Meridian Thai Peanut Sauce then ¼ fill the jar with water and shake to release all of the sauce.
  3. Continue to stir-fry for 3-5 minutes whilst the vegetables cook and the noodles heat through.
  4. Finally toss through the spring onions, divide between 4 bowls and serve.

Recipe and image from:


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