4–5 Tenderstem broccoli stems (around 85g/3oz)
1 large carrot, peeled into ribbons
1 small red chilli, finely sliced
thumb-sized piece fresh root ginger, grated
1 tbsp freshly grated root ginger (or 1 tsp ground ginger)
1 red pepper, seeds removed and sliced lengthways
1 yellow pepper, seeds removed and sliced lengthways
5 spring onions, finely sliced
300g pack straight-to-wok medium noodles
2 tbsp peanut butter (smooth or crunchy)
4 garlic cloves, crushed
1 tbsp maple syrup
1 tbsp chopped peanuts, to garnish
1 tbsp sesame oil
2 tbsp sesame oil
1 tsp sesame seeds, to garnish
3 tbsp tamari or soy sauce
180g/6oz firm tofu, drained