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Ingredients

  • 200g flat rice noodles
  • 2 limes, 1 juiced, 1 cut into wedges
  • 1 tbsp tamarind paste, or extra lime juice
  • 2 tbsp sweet chilli sauce, plus extra for serving
  • 2 tbsp vegetable oil or sunflower oil
  • 300g firm tofu, drained, patted dry and cut into cubes
  • 10 asparagus spears, trimmed and sliced on the diagonal
  • 6 spring onions, halved and thinly sliced lengthways
  • 300g bag beansprouts
  • 3 garlic cloves, finely chopped
  • handful each of coriander leaves and salted peanuts, to serve

Method

  • STEP 1

    Cook the noodles following pack instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.

  • STEP 2

    Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins until golden all over. Set aside.

  • STEP 3

    Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.

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Overall rating

A star rating of 4.3 out of 5.11 ratings
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