Instructions

1. Cut the tofu into 2cm cubes and put them in a bowl. Add the soy sauce, rice vinegar and sesame oil. Toss well and set aside.
2. Cook the noodles according to the packet instructions.
3. Meanwhile, cut the shiitake into smaller pieces, if needed. Chop the spring onions and ginger.
4. Heat the oil in a wok and add the mushrooms, spring onion and ginger. Stir-fry for a couple of minutes, then add the Teriyaki and soy sauce. Put a lid on and cook over low heat for about 8 minutes, until the mushrooms are tender. Add the shredded cabbage and a dash of the noodles’ cooking water and cook for a further 5 minutes under cover.
5. When the cabbage has wilted remove the veggies to a plate, then add the marinated tofu to the pan, with the marinade and cook until they are golden. Return the veggies and add the sesame seeds. Toss to warm through.
6. Drain the noodles and serve them with the shiitake and tofu stir-fry.