Stir-fried noodles with tofu

• fine rice noodle↗100g g
• firm tofu↗140g g
• sunflower oil↗2 tbsp tbsp
• spring onions↗3

  shredded

• fresh root ginger

  finely chopped

• red pepper↗1

  thinly sliced

• mangetout↗100g g
• beansprouts100g g
• tikka masala paste↗1 tsp tsp
• reduced-salt soy sauce↗2 tsp tsp
• sweet chilli sauce↗1 tbsp tbsp
• coriander and lime

  roughly chopped, wedges to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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 and beansprouts, then stir to mix. Blend together the curry paste, 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.