WHAT YOU’LL NEED 100g dried flat rice noodles 1tbsp soy sauce 1tbsp tamarind paste 1tbsp light muscovado sugar 1tbsp vegetable oil 1 garlic clove, finely chopped 2.5cm piece of fresh root ginger, peeled and cut into thin strips 1/2 red onion, thinly sliced 1/4tsp ground turmeric 100g firm tofu, crumbled 120g prepared stir-fry vegetable mix (such as carrots, beansprouts, Asian greens, etc) 1tbsp chopped peanuts and chopped coriander leaves, to garnish 2 lime wedges, to serve METHOD Soak the noodles in cold water for 10 minutes or until soft.
Put the soy sauce, tamarind and sugar in a bowl and mix together, then leave to one side.
Put a non-stick wok over a high heat. When hot, add the oil, garlic and ginger, and cook for 30 seconds. Add the onion, turmeric and tofu, and stir-fry for four to five minutes or until the tofu becomes crispy. Add the vegetable mix and stir-fry for two minutes.
Lift the noodles out of the water and put directly into the wok. Stir-fry for two minutes, then add the tamarind sauce mix and two tablespoons of water.
Stir-fry for another two to three minutes or until the noodles are soft and coated in the thickened liquid, then garnish with peanuts and coriander. Serve with lime wedges. SERVES 1