Noodle lunch

I was shopping the other day and decided to grab a few things for lunch. I made these noodles, which really hit the spot. I used the vegan oyster sauce which is available from the Cruelty Free Shop.

Lunch Noodles with Vegan Oyster Sauce

Serves 2

2 tablespoons neutral cooking oil (I used rice bran oil)
300 g tofu diced into 1-2 cm squares
1 cm knob ginger
2 chopped spring onions, sliced into 4 cm lengths
1 packet Heinz frozen steamed vegetables for one (cauliflower, broccoli and carrot)
200g ready to use udon noodles
3 tablespoons vegan oyster sauce
3 tablespoons water

Method

1. Fry the tofu squares in 1 tablespoon of oil in a skillet or wok.
   
2. Once the tofu is lightly browned, add the remaining oil, ginger and onions. Cook for about 1 minute, until fragrant.
   
3. Refresh the noodles in boiling water, while waiting for the ginger to cook.
4. Add the frozen vegetables to the pan and stir fry until hot.
5. Drain the noodles. Add the noodles, sauce and water.
6. Serve hot.
   

They were also great reheated for lunch at work the next day.