Put the noodles in a bowl and pour
over boiling water to cover. Leave for
4 mins, then drain and rinse under
running cold water until cold. Drain well,
then snip into short lengths with scissors.
Rinse the tofu in cold water, then cut
into small chunks. Pat dry with kitchen
paper. Heat 1 tbsp of the oil in a wok or
large frying pan, add the tofu, then stir-fry
for 2-3 mins, stirring until lightly browned.
Drain on kitchen paper.
Add the remaining oil to the wok and
heat up. Add the spring onions, ginger,
pepper and mangetout, then stir-fry for
1 min. Add the noodles and beansprouts,
then stir to mix. Blend together the curry
paste, soy, chilli sauce and 1 tbsp water,
then add to the wok, stirring until
everything is well coated in the sauce.
Serve sprinkled with coriander, with lime
wedges for squeezing over.