1. Separate choy sum leaves from stems. Slice stems thickly and roughly chop leaves. Cut tofu in 2 cm (0.8") cubes. Halve the onion and slice thinly. Slice capsicum thinly. Chop chilli and garlic finely. Chop peanuts coarsely. Divide lemon in wedges.Steep noodles in boiling water for about 10 minutes; drain. Combine ketchup with soy sauce. 2. Heat wok and add oil. Stir-fry tofu until golden (circa 5 mins). Remove from wok with slotted spoon and drain on paper towels. Stir-fry onion, capsicum, and choy sum stems until onion has softened (circa 3 mins). Add chilli and garlic and stir-fry for 30 secs. Add choy sum leaves; stir-fry until wilted (circa 1 min). Ad noodles, tofu, and sauce mixture; combine and heat through. Divide over bowls. Add coriander and peanuts and serve with lemon wedges. ---------------------------------------------------------------------------
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