- Serves 4
- 200g rice noodles
- 2 tbsp rapeseed oil
- 200g block firm tofu
- 1 green pepper, deseeded and sliced
- 1 red pepper, deseeded and sliced
- 2 carrots, spiralized
- 1 garlic clove, finely chopped
- 3 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- 4 spring onions, sliced
- Juice of 1 lime
- 50g peanuts, roughly chopped
- A handful of fresh corriander
- Cook the rice noodles according to packet instructions. Drain and leave to one side.
- Heat half of the oil in a large non-stick pan over a high heat and fry the tofu, turning gently, until it’s golden all over. Set aside.
- Heat the remaining oil. Fry the peppers and carrots for a minute, then add the garlic, cook noodles, soy and sweet chilli sauce and cook for two minutes or more.
- Mix in the tofu, spring onions, lime juice and heat through.
- Divide amongst four bowls and scatter the peanuts and coriander.