Good for: Light and delicious take away alternative
Suitable for Vegetarian
Serves 4
Nutrients per serving:
Ingredients
- 250g flat rice noodles *
- 300g firm tofu * drained, patted dry and cut into cubes
- 10 asparagus spears, trimmed and sliced
- 6 spring onions halved and thinly sliced
- 2 limes, 1 juiced, 1 cut into wedges
- 1 tbsp tamarind paste *
- 2 tbsp sweet chilli sauce, plus extra for serving
- 2 tbsp vegetable oil
- 300g beansprouts
- 3 garlic cloves, finely chopped
- Handful coriander leaves
* Available at Holland & Barrett
Method
Step 1
Cook the noodles as suggested by the manufacturer. Mix the lime juice, tamarind and sweet chili sauce together in a small bowl and set to one side.
Step 2
Heat some vegetable oil in a non-stick wok and fry the tofu for 7 minutes, stirring often until golden on all sides. Set this to one side.
Step 3
Add more oil to the pan and cook the asparagus in it until it softens. Then throw in the spring onions, beansprouts and garlic, cooking for a few minutes more. Add the drained noodles, sauce mixture and a pinch of salt.
Step 4
Mix in the tofu and heat through. Serve with the coriander and lime wedges.
