Ginger tofu and veg with noodles

Serves 4 : Very easy : Quick

Ingredients
300gm firm tofu, cut in sticks
1 onion, thinly sliced
1 stick celery, thinly sliced
1 – 2 tsp crushed ginger
1 tsp crushed garlic (optional)
2 carrots, julienne
200gm broccoli florets
200gm sugar snap peas, halved lengthways
1 red or green pepper, cut in strips
3 Tblsp barbeque sauce
2 Tblsp low-salt soy sauce
250ml veg stock
3 packs 2-minute noodles

Method
Break the noodles into a bowl or saucepan.
Cook according to the directions on the packet.
Drain.

Spray a wok with non-stick cooking spray.
Place over a medium heat and stir fry the onion, celery, ginger, garlic and tofu.
Let the onion soften and the tofu begin to brown.

Now tip in the remaining veg, the stock and sauces.
Simmer for 5 minutes.

Add the noodles to the wok and stir well to combine.

Serve with sweet chilli sauce or extra soy sauce if desired.