|4||15 min||15 min||Capable Cook|
Prepare the noodles according to pack instructions, drain and keep warm.
For the sauce, heat oil in a medium saucepan over a medium heat. Add the garlic and cook for 1 minute. Add stock, peanut butter, sweet chilli sauce, soy sauce and lime juice. Bring mixture to the boil, stirring until smooth, then remove from heat.
Meanwhile, heat 1 tablespoon oil in a wok over a medium-high heat. Add tofu and stir-fry for 2-3 minutes or until edges become golden. Remove from pan.
Heat remaining oil in the wok, add onion, chilli, carrot, zucchini and sugar snap peas, stir-fry for 2 minutes. Add 2 tablespoons water, cover and cook for 2 minutes.
Add prepared noodles, cooked tofu and sauce to the wok, stirring gently to combine and until heated through.
To serve, garnish with roasted peanuts and fresh coriander.