This Korean-style stir fry is a delightful swirl of glass noodles, colourful veggies, and crispy tofu bites.
Ready in 30 minutes, wok to bowl, it's the perfect quick-fix meal for those busy weekdays.
Instead of using flour, glass noodles are made from starch and water.
Soak the noodles in a bowl with warm water for 15 minutes. Then drain them and set them aside.
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Heat the oil in a wok and stir-fry the thinly sliced vegetables and diced tofu.
Set the vegetables aside and stir-fry the noodles in the wok for 5 minutes.
Now, add back the veggies and tofu, tip in the soy sauce, maple, sesame oil, vinegar, and stir-fry for 5 more minutes.
Finally, divide the noodles among bowls and sprinkle them with chilli flakes and sesame seeds.