Peanut Thai noodles

Name: Peanut Thai noodles
Cook time: 20 min
Yield: 1

with ginger and honey tofu and lime dressing

Ready in around 20 mins

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO PREPARE THE NOODLES AND VEGETABLES

Using half the rice noodles, place into a bowl and cover with boiling water from the kettle. Leave for 2-3 min then separate with a fork and drain into a colander. Using half the bok choy, rinse under water to remove any dirt, shake dry, cut off the root end and discard. Slice the stalks and leaves into 1cm strips. Slice the spring onion finely on the diagonal.
2. TO COOK THE GINGER AND HONEY TOFU:

Using half the pack of ginger and honey tofu, remove from its packaging reserving the sauce and slice into 1 cm cubes. Place a non-stick frying pan or wok over a medium-high heat with a drizzle of oil. Once hot add the tofu and fry for 4-5 mins stirring often. Pour In the reserved sauce and cook for a further 30-60 secs. Remove from the pan, cover and keep warm.
3. TO COOK THE PEANUT THAI NOODLES:

Wipe out the pan or wok. Place back over a medium-high heat with a drizzle of oil. Add the edamame, bok choy and half the spring onions. Stir fry for 2-3 mins. Add the noodles and cook for a further minute. Remove from the heat, add bean sprouts and the peanut and lemongrass sauce, season with salt and toss to combine.
TO SERVE:

Heap the peanut Thai noodles into a bowl and top with ginger honey tofu. Season with a little of the lime and mint splash to taste. Sprinkle with crispy shallots and peanuts and remaining spring onion.