Asian tofu with stir-fried noodles, pak choi & sugar snap peas

Healthy noodle recipe for 2 people, takes only 15 mins; recipe has tofu, soy sauce, ginger, garlic clove, lime juice, sesame oil, vermicelli rice noodle, rapeseed oil, sesame oil, spring onion, garlic clove, red chilli, ginger, sugar snap pea, pak choi, red pepper, soy sauce, lime and coriander.

Asian tofu with stir-fried noodles, pak choi & sugar snap peas

Asian tofu with stir-fried noodles, pak choi & sugar snap peas

Recipe by Chef Soomro Course: Healthy noodle
Servings

2

servings
Prep time

10 mins

Ingredients

  • Coriander: 1 tbsp finely chopped coriander
  • Red Pepper: 1 large red pepper, sliced
  • Garlic Clove: 1 garlic clove, finely chopped
  • Red Chilli: 1/2 red chilli, deseeded and finely chopped
  • Spring Onion: 1 spring onion, trimmed and thinly sliced
  • Lime Juice: 2 tbsp lemon or lime juice
  • Lime: juice 1/2 lime
  • Soy Sauce: 2 tsp tamari or soy sauce
  • Sesame Oil: 1 tsp sesame oil
  • Rapeseed Oil: 2 tsp rapeseed oil
  • Ginger: 2cm piece ginger, peeled and finely chopped or grated
  • Pak Choi: 100g pak choi (or spinach)
  • Tofu: 195g extra-firm tofu
  • Sugar Snap Pea: 100g sugar snap pea
  • Vermicelli Rice Noodle: 85g vermicelli rice noodle

Directions

  1. Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
  2. Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
  3. Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
  4. In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.
  5. Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.