Instructions

• To make the stir-fry sauce, place all the sauce ingredients into a jar, screw the lid on tight, and shake well to emulsify. Leftover sauce can be stored in the refrigerator for 1 to 2 weeks.
• To make the noodles, start by preheating a wok until hot. Add a teaspoon of coconut oil, swirl it around the wok, and add the green beans. Stir-fry for 1 to 2 minutes, then add the bell pepper, corn, and spring onion segments. Add another teaspoon of oil. Carry on stir-frying until all the veggies are no longer raw and charred in places.
• Remove the veggies from the wok and set aside. Pour the water into the wok and place the noodles on top. After a few seconds, flip the noodles using kitchen tongs. Cook the noodles until all of the liquid has been absorbed, then carry on cooking them for a little longer.
• Stir the sauce through the softened noodles and add the vegetables back into the wok, along with the optional tofu (see instructions below) if using. Stir-fry everything for a few seconds to warm through, then divide equally between 2 bowls. Top with peanuts and additional spring onion tops to serve.
• For the tofu (optional):
    Preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper.
    Cut the firm tofu into ½ in (1.25 cm) cubes. Combine the tamari sauce and water in a large, flat-bottomed dish and coat the cubes of tofu in the liquid. Set aside to marinate for at least 1 hour, stirring occasionally.
    Lift the tofu out of the marinade and arrange it on the lined baking sheet. Place in the hot oven to bake for 15 minutes.
    Stir the coconut oil through the tofu and return to the oven for a further 15 minutes (if using a pressed brand of tofu, 5 to 10 minutes is enough).