100 g. fine rice noodle (3 1/2 oz.)
140 g. firm tofu (5 oz.)
2 tbsp. sunflower oil
3 spring onions, shredded
1 small chunk fresh root ginger, finely chopped
1 red pepper, thinly sliced
100 g. Mangetout (snow or snap peas) (3 1/2 oz.)
100 g. beansprouts (3 1/2 oz.)
1 tsp. Tikka Masala paste
2 tsp. reduced-salt soy sauce
1 tbsp. sweet chili sauce
roughly chopped coriander and lime wedges to serve

Put noodles in a bowl and pour over boiling water to cover. Leave for 4 minutes, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.

Rinse tofu in cold water, then cut into small chunks. Pat dry with kitchen paper.

Heat 1 tablespoon of oil in a wok or large frying pan, add tofu, then stir-fry for 2-3 minutes, stirring until lightly browned. Drain on kitchen paper towels.

Add remaining oil to the wok and heat up. Add spring onions, ginger, pepper and Mangetout, then stir-fry for 1 minute. Add noodles and beansprouts, then stir to mix.

Blend together the curry paste, soy, chili sauce and 1 tablespoon water, then add to wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.

Submitted by: Hungryforever