Spring Noodle Stir Fry with Hoisin Marinade by Food Design Studio and Berndes @fooddesignstudio uses her Berndes Balance Smart Wok.This Spring veggie stir-fry is your answer to an easy and delicious mid-week dinner. Featuring classic Spring veggies including carrots, asparagus, capsicum and peas in a sweet hoisin marinade, this recipe is easy to make, healthy and super customisable. Add cashews on top for a nutty crunch!Spring Noodle Stir Fry with Hoisin Marinade Serves: 2 people Stir Fry Ingredients 450g wok noodles of your choice, cooked as per packet instructions 250g tofu of your choice, cut into cubes 1 carrot, peeled and sliced diagonally into discs 1 bunch asparagus, sliced in half lengthways and then into 3 sections 1/2 red capsicum, diced into small cubes 10 sugar snap peas, sliced into half lengthways 3/4 cup natural or raw cashew nuts 2 tablespoons sesame oil Hoisin Marinade Ingredients 3 tablespoons coconut aminos or tamari 3 tablespoons hoisin sauce 2 large cloves garlic, peeled and minced 1 cm ginger, peeled and minced To serve Chilli flakes Sesame seeds 2 fresh lime halved or cut into wedges. Method Pour all of the hoisin marinade ingredients into a small jar with a lid and shake well to combine. Set aside. Heat your Berndes wok or fry pan on the stovetop over a medium to high temperature. Add the two tablespoons of sesame oil and when the oil is sizzling, add the cubed tofu. Cook the tofu until brown and crispy, turning every few seconds. Add the remaining spring vegetables and cashew nuts and continue to pan fry stirring every few minutes. Cook for approximately 8-10 minutes as you want the vegetables to keep their crunch. Drain and add the noodles to the wok and pour into the hoisin marinade. Reduce the temperature to a low simmer and use tongs or a large ladle to stir the noodles through. Serve in 2 dinner bowls and garnish with chilli flakes, sesame seeds and fresh lime. Shop the full Berndes range.