Prep Time


30 mins

1 Person



  • 200g pre-cooked udon noodles
  • 100g tofu, cubed 
  • 1 cup broccoli florets
  • 1 handful of green beans, halved 
  • 2 bok choy, roughly chopped 
  • Peanuts/cashews to sprinkle 
  • Sesame seeds to sprinkle 

For the sauce

  • 2 tbsp soya sauce 
  • 2 tbsp hoisin sauce 
  • 1 tbsp sesame seeds 
  • Juice 1 lime 
  • 1 tbsp brown sugar 
  • 1-2 tbsp fresh coriander, chopped 
  • 2 tbsp sweet chilli sauce 
  • 2 tsp Double Shot 
  • 2 garlic cloves, crushed 
  • 2 tsp fresh ginger, grated 
  • 1 tbsp sesame oil                                                           
  • 3 tbsp crushed peanuts or cashew nuts  


Firstly, make the sauce. Place all the ingredients into a jar and shake until combined.

Loosen the noodles and place directly into the air fryer, or into a pan if you don't have an air fryer.

Add the vegetables and tofu and spoon over around 4-6 tablespoons of sauce and toss to coat.

Cook in the air fryer at 200°C for 3-5 minutes.

After 3 minutes, stop and toss the noodles mixture around and cook for another 3-5 minutes.

If using a pan, sauté the noodle, vegetables and tofu over a medium heat for 6-10 minutes, or until the broccoli is just cooked through.

Tip the cooked noodles into a serving bowl and top with extra sauce, nuts and sesame seeds.

Serve and enjoy!

Note: this sauce recipe could easily be doubled and kept in the fridge for 2 weeks to be used another time. 

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