1

Cook noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water and drain.

2

Meanwhile, heat 2 tsp sesame oil in a wok over high heat. Stir-fry tofu for 1-2 minutes or until golden. Transfer to a plate lined with paper towel.

3

Heat remaining 2 tsp sesame oil in wok. Stir-fry vegetables and ginger for 2 minutes.

4

Add spinach leaves, 2 tablespoons of water and ponzu sauce and stir-fry for 1-2 minutes or until vegetables are just tender.

5

Add drained noodles and tofu and stir-fry for 1-2 minutes or until heated through. Serve.