Thai green tofu noodles

• rapeseed oil↗1 tbsp tbsp
• tofu↗280g pack firm g

  cut into cubes

• stir-fry veg300g bag g
• baby corn↗150g g

  halved lengthways

• mangetout↗150g g
• Thai green curry paste↗2 tbsp tbsp
• green chillies↗1-2

  thinly sliced

• light coconut milk↗250ml ml
• fresh egg noodles↗250g g
• spring onions↗4

  sliced

• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

   Heat the oil in a non-stick frying pan or wok. Add the tofu and fry, turning regularly, over a high heat for 6-7 mins or until golden. Remove with a slotted spoon and set aside.

2. 2

   Tip the stir-fry veg, corn and mangetout into the pan and cook for 5 mins. Stir through the curry paste, chilli, coconut milk and noodles, then bring to a simmer and cook for 5 mins. Return the tofu to the pan. Divide between bowls and top with the spring onion. Serve with the lime wedges for squeezing over.