100g fine rice noodles
140g firm tofu
2 tbsp sunflower oil
3 spring onions, shredded green ends only
1 small chunk fresh root ginger, finely chopped
1 red pepper, thinly sliced
2 tsp gluten free soy sauce
1 tsp mild curry poweder
1 tbsp sweet chilli sauce
roughly chopped coriander and lime wedges, to serve
Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper.
Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles, curry powder and beansprouts, then stir to mix.
Blend together the soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce.
Serve sprinkled with coriander, with lime wedges for squeezing over.
Recipe from Good Food magazine