Chinese noodles with tofu & hazelnuts

• medium egg noodle↗250g packet g

  packet

• olive oil↗2 tbsp tbsp
• corianderhandful handful

  roughly chopped

• mangetout↗300g g
• red chilli↗1

  seeded and finely chopped

• toasted hazelnuts↗handful handful

  roughly chopped

• silken tofu↗349g pack g

  cut into cubes

• Chinese yellow bean↗3 tbsp tbsp

  sauce

Step-by-step instructions

1. 1

   Drop the noodles into a pan of boiling water, cook for 4 mins, then drain. Drizzle over a little oil and mix in half the coriander.

2. 2

   Heat a wok over a medium heat. Pour in the remaining oil, then throw in the mangetout and stir-fry for 2 mins. Add the chilli and cook for 2 mins more until the beans are just tender.

3. 3

   Tip the hazelnuts, tofu and yellow bean sauce into the wok and stir to warm through. Finally, stir in the remaining coriander, season if you want to, and serve with the noodles.