Chilli, Tofu, And Noodle Stir-Fry

• 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

1. Place noodles in a large heatproof bowl. Cover with boiling water and leave to stand 2 minutes, using a wooden spoon to gently separate.
2. Spray a non-stick wok or frying pan with oil. Cook tofu in 2 or 3 batches over high heat until browned. Set aside.
3. Reheat wok. Add ginger, garlic, and onion. Stir-fry for 2 minutes until soft.
4. Add remaining vegetables and stir-fry for 3 minutes or until tender but still crisp.
5. 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.

olive oil, firm tofu, ginger, garlic, onion, red, zucchini, carrot, fresh baby corn, soy sauce, chili sauce, sesame seeds

Taken from www.food.com/recipe/chilli-tofu-and-noodle-stir-fry-332172 (may not work)