Asian Noodle Stir Fry with Soya Chunks and Orange-Cabbage Salad

1Cook the noodles (200 g) according to package instructions, drain, and set aside.

2In a bowl, soak the soya chunks (1 cup) in hot water (2 tbsp) for 10 minutes, then drain and squeeze out excess water (2 tbsp).

3In a pan, heat sesame oil (1 tbsp) and sauté minced garlic (2 cloves) and ginger until fragrant.

4Add the rehydrated soya chunks (1 cup) and stir-fry for 2-3 minutes.

5Add chopped red bell pepper (1), cabbage (1 small), and sliced oranges (2) to the pan.

6In a separate bowl, mix soy sauce (2 tbsp), hoisin sauce (1 tbsp), cornstarch (1 tsp), water (2 tbsp), rice vinegar (1 tbsp), and honey (1 tsp).

7Pour the sauce over the vegetable mixture and cook until the sauce thickens.

8Toss in the cooked noodles (200 g) and combine well with the vegetables and sauce.

9Garnish with sliced green onions, peanuts (¼ cup), and sesame seeds (1 tsp) before serving.