Drain then pat dry the tofu with kitchen roll or a clean tea towel. Fry in a little oil until golden, turning frequently. Add 1 tablespoon soya sauce, stir through then set aside.
In a large wok, fry the vegetables (also add straight-to-wok noodles at this stage if you’re making the quick version) on a med-high heat for a few minutes.
Cook the noodles according to the packet.
Heat up the satay sauce, adding a little more water if necessary as the sauce thickens as it heats.
Divide the noodles into 4 bowls then add a layer of stir fried veg, tofu and then satay sauce.
