- 100g fine rice noodle
- 140g firm tofu
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 spring onions, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 small chunk fresh root ginger, finely chopped
- 1 red pepper, thinly sliced
- 100g mangetout
The French name tells you everything; it means ‘eat it all’. Mangetout properly…
- 100g beansprouts
The two most common beansprouts are the green-capped mung bean…
- 1 tsp tikka masala paste
- 2 tsp reduced-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp sweet chilli sauce
- roughly chopped coriander and lime wedges, to serve
The same shape, but smaller than…
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.