Lime and Sweet Chilli Noodles
with Crispy Tofu, Beans and Mange Tout and Chinese 5 Spice
- Peanut
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Did you know, tofu is a very old food first developed in China around 200 B.C. It’s thought that very early Buddhist monks ate tofu as part of their strict vegetarian diets! In this recipe, we’ve tossed the tofu in cornflour before frying for a satisfyingly crispy outer texture. Seasoned with soy sauce, sweet chilli and lime for a zesty dish full of rich, umami flavour, these noodles are quick and packed with flavour. Finish with a sprinkling of chilli if you can handle the heat.
Ingredients
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
280 grams
Firm Tofu
2 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
1 unit(s)
Lime
80 grams
Green Beans
½ unit(s)
Red Chilli
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
20 grams
Cornflour
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
32 grams
Sweet Chilli Sauce
80 grams
Mangetout
25 grams
Hoisin Sauce
1 pot(s)
Chinese Five Spice
Nutrition Values
Instructions
Line a plate with some kitchen roll. Chop the tofu into roughly 2cm chunks and place them on your plate. Lay some more kitchen roll on top and leave to the side (TIP: The kitchen roll should absorb the excess water from the tofu).
Peel and grate the garlic (or use a garlic press). Trim the spring onion and thinly slice. Zest and halve the lime. Trim the green beans and chop into thirds. Finely chop the peanuts. Halve the chilli lengthways, deseed then slice thinly.
Meanwhile, put the cornflour in a bowl with half the Chinese 5 spice and a large pinch of salt and pepper. Mix together, then add the tofu and toss to coat in the flour. Heat a glug of oil in a frying pan on medium high heat. Once the oil is hot, add the tofu (leaving any excess flour in the bowl) and stir fry until golden and crispy on the outside, 8-10 mins. Meanwhile, put the soy, sweet chilli sauce, hoisin sauce and remaining Chinese 5 spice into a bowl. Squeeze in half the lime juice and mix together.
Once the tofu is crispy, transfer it to a bowl. Pop the pan back onto medium heat with a drizzle of oil. Add the green beans and a pinch of salt and pepper. Stir fry until tender, 3-4 mins, then add the mangetout, garlic and half the spring onion with a splash of water. Steam fry for 1-2 mins. Drain the noodles, then add them to the pan along with the sauce and tofu. Toss together until everything is piping hot, 1-2 mins, remove from the heat.
Taste and add salt and pepper if you feel it needs it, then serve in bowls with the peanuts, remaining spring onion and lime zest sprinkled on top. Sprinkle over some of the sliced chilli if you want some heat! Chop the remaining lime into wedges and serve on the side. Enjoy!
