Mushroom and tofu noodles

Serves 4, ready in 20 minutes

Low-calorie

cooking spray 400g plain/naturally smoked firm tofu,

drained and cut into small chunks 2 medium onions,

halved and sliced 2 peppers (red and green), deseeded and roughly chopped

250g dried rice

noodles

1 red chilli, deseeded and finely chopped 2 garlic cloves,

crushed

2cm piece fresh root ginger, peeled and grated 800g mixed mushrooms,

including some exotic ones such as shiitake if possible, sliced if large 250g fresh beansprouts,

rinsed

4 tbsp soy sauce or

tamari

4 spring onions,

sliced on the diagonal, to serve

Spray a couple of large non-stick frying pans and/or woks with low-calorie cooking spray and place over a high heat (if you only have one big pan, you can do this in batches). Add the tofu and cook for 4 minutes or until lightly golden all over, turning the pieces carefully halfway. Tip on to a plate and set aside.

Spray one of the pans with more low-calorie cooking spray, add the onions and peppers and stir-fry for 3-4 minutes until just tender.

Meanwhile, prepare the noodles according to the pack instructions and drain well.

Add the red chilli, garlic, ginger, mushrooms and bean sprouts to the onions and stir-fry for 2 minutes or until tender. Carefully stir in the tofu, noodles and soy sauce or tamari and serve hot, with spring onions scattered over.