Easy noodle bowl with tofu
Chopsticks at the ready!
SERVES 4 PREP 10 MINS COOK 10 MINS
✱ 200g medium rice noodles ✱ 3tbsp sweet chilli sauce ✱ 1tbsp Thai fish sauce ✱ 1tbsp tomato ketchup ✱ 2tbsp lime juice ✱ 1tbsp sunflower oil ✱ 2 eggs ✱ 1tsp soy sauce ✱ 350g firm tofu, drained and chopped ✱ 2 medium carrots, cut into sticks ✱ 50g mangetout ✱ 3 spring onions, chopped ✱ 2 garlic cloves, chopped ✱ 3tbsp roasted peanuts, chopped ✱ Lime wedges, to serve
Cook the noodles. mix the chilli and fish sauces with the ketchup and lime juice. 2 Heat 1tsp oil in a frying pan. beat the eggs and soy sauce together, and cook to make an omelette. Chop into pieces.
Heat the remaining oil in a wok and stir-fry the tofu for 2 mins. add the vegetables and cook for 2 mins. Toss in the noodles, egg pieces, sauce and peanuts. Serve with lime wedges. Per serving: 495 cals, 18g fat (3g saturated), 55g carbohydrates