Tofu and chilli noodles
Ingredients
- 450 g thin egg noodles or rice noodles
- 500 g firm tofu diced into large cubes
- 2 teaspoons olive oil
- salt
- pepper
- 110 g green bean sliced in half - long side
- 1 carrot peeled, cut into thin julienne
- 80 ml sweet-chilli sauce
- 2 lime juiced
- 2 tbsp fish sauce or soy sauce
- 4 tbsp sesame seeds
Instructions
- Cook the noodles according to packet instructions. Drain reserving a little of the cooking liquid.
- Preheat a frying pan with the oil on medium heat. Cut the tofu into big squares. toss in sesame seeds. Season well with salt and pepper. Cook for 4 minutes each side or until cooked through. Transfer to a plate and set aside.
- Now stir-fry the carrots and beans in the same pan. Add the cooking liquid a little at a time if the vegetables start sticking to the pan.
- Meanwhile whisk the chilli sauce, lime juice and fish sauce together.
- Add the chilli sauce mixture to the pan, and the noodles and mix to combine. Toss the tofu gently through and serve immediately.
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