Ingredients:
12 ounces firm tofu, cut into 2 cm cubes
1 tablespoon light soy sauce
1 tablespoon chili sauce
1 teaspoon sesame oil
2 ounces egg noodles
1 tablespoon vegetable oil
8 ounces pak choi or 8 ounces spinach
1 red peppers, deseeded and cubed
6 spring onions, cut into 5 cm lengths
3 ounces fresh snow peas
1 tablespoon cashew nuts, roughly chopped
Directions:
Marinate the tofu with the soy, chilli sauce and sesame oil.
Meanwhile, cook the noodles in boiling water for 4 minutes or until tender.
Drain and return to the pan.
Heat the oil in a wok or large frying pan, then add the tofu.
Fry for 2-3 minutes until golden.
Tip into the pan of noodles.
Cut off the pak choi leaves and chop the stems on a slant.
Add the stems to the wok with the pepper, spring onions, mangetout and cashew nuts and stir fry for 3-4 minutes until softened.
Return the noodles and tofu to the wok.
Throw in the pak choi leaves or spinach.
Toss and divide between plates.
Servings: 2
Time preparation: 10 min.
Time total: 30 min.