- 250g egg noodles
- 396g pack firm tofu
- 4 tbsp sweet chilli sauce
- 4 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 540g can pineapple pieces in juice, drained but keep the juice
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 1 tbsp vegetable oil
- 8 spring onions, finely sliced (keep the green parts separate)
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 250g frozen sliced mixed peppers
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
Pour boiling water over the noodles and set aside to soften for 15 mins. Cut the tofu in half through the centre to make 2 thinner pieces, then in half the other way to make 4 rectangles, and in half on the diagonal to make 8 triangles. In a frying pan, mix the chilli sauce, 2 tbsp soy and 3 tbsp pineapple juice. Add the tofu and cook until the sauce is thick and sticky, turning the tofu halfway through cooking. Tip into a serving dish with any sauce and keep warm.
Drain the noodles. Heat the oil in the pan, add the peppers and the white parts of the spring onions and and fry for 8-10 mins until the peppers have defrosted and softened. Add the pineapple, noodles and remaining soy sauce, then toss together and heat through. Serve with the tofu, scattered with the green parts of the spring onions.