Peanut Thai noodles

Name: Peanut Thai noodles
Cook time: 20 min
Yield: 2

with ginger and honey tofu and lime dressing

Ready in around 20 mins

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

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

Place the rice noodles 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. Rinse the bok choy under water to remove any dirt, shake dry, cut off the root end and discard. Slice the stalks and leaves into 1 cm strips. Slice the spring onions finely on the diagonal.
2. TO COOK THE GINGER AND HONEY TOFU:

Remove the ginger and honey tofu 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 bowls 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.