Ingredients

• 450g pkt shelf-fresh hokkien noodles
• 80ml (1/3 cup) black bean sauce
• 80ml (1/3 cup) salt-reduced soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons Capilano Dark & Bold Honey
• 1 1/2 tablespoons vegetable oil
• 1 brown onion, cut into thin wedges
• 2 bunches broccolini, halved crossways
• 2 celery sticks, thinly sliced diagonally
• 2 garlic cloves, thinly sliced
• 200g pkt Chinese (honey soy) marinated tofu, cut into thin strips
• 2 teaspoons sesame seeds, toasted
• Chopped fresh red chilli, to serve

Method

• Step 1 Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Use a fork or chopsticks to separate the noodles. Drain well.
• Step 2 Meanwhile, combine the black bean sauce, soy sauce, sesame oil and honey in a bowl. Set aside.
• Step 3 Heat 1 tbs of the vegetable oil in a wok or large, deep frying pan over medium-high heat. Add the onion and stir-fry for 1 minute. Add the broccolini, celery and garlic. Stir-fry for a further 3-4 minutes or until tender-crisp. Transfer to a bowl and set aside.
• Step 4 Heat the remaining 2 tsp oil in the wok and add the tofu. Cook, stirring occasionally for 3-4 minutes or until heated through – the tofu will break up slightly but that’s okay.
• Step 5 Add the noodles, sauce mixture and vegetables to the wok. Use 2 wooden spoons to toss to combine. Divide among serving bowls. Sprinkle with sesame seeds and chilli.