For Salad:
8 oz (250 g) egg noodles
1 English (hothouse) cucumber, thinly sliced
1 red bell pepper (capsicum), seeded and sliced
1 cup (4 oz/125 g) fresh bean sprouts, rinsed
3 tablespoons sliced scallions (shallots/green onions)
2 tablespoons sesame seeds, toasted
3 tablespoons vegetable oil
6 1/2 oz (200 g) firm tofu, cut into 1- inch (2.5-cm) cubes
For Dressing:
2 cloves garlic
1 piece fresh ginger, 1-inch (2.5-cm) long, peeled
6 tablespoons crunchy peanut butter
1 tablespoon Asian sesame oil
3 tablespoons rice wine
1 tablespoon worcestershire sauce
3 teaspoons palm sugar or brown sugar
5 tablespoons chicken stock

1. Cook noodles as directed on package. Drain and allow to cool.
2. In large bowl, combine cucumber, bell pepper, bean sprouts, scallions and sesame seeds. Cover and chill.
3. In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring constantly, until golden, 3-4 minutes. Drain on paper towels and allow to cool.
4. Add tofu and noodles to bowl. Add dressing and toss until well combined.
5. To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine, worcestershire sauce, sugar and stock in food processor. Process 10 seconds.
6. Cover salad and refrigerate for 30 minutes.
7. To serve, divide chilled salad among individual plates.