Stir-fry tamarind noodles

Name: Stir-fry tamarind noodles
Cook time: 20 min
Yield: 2

and tofu with crispy shallots

Ready in around 20 mins

RECIPE FACT:

The tamarind tree is native to Africa but also grows in Thailand and India.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO PREPARE THE NOODLES:

Place the udon noodles into a bowl and cover with boiling water from the kettle. Leave for 1-2 min then separate gently with a fork and drain well into a colander.
2. TO PREPARE THE VEGETABLES:

Using half the broccoli, cut into small bite sized pieces. Peel the carrot and make ribbons by pulling the peeler the full length along the carrot, rotating after each peel. Finely slice the spring onions on the diagonal. Using half the lime, slice into wedges. Remove the ginger and honey tofu from its packaging reserving the sauce and slice into 1 cm slices.
3. TO COOK THE TAMARIND NOODLES:

Place a non-stick wok or frying pan over a medium-high heat with a drizzle of oil. Once hot add the broccoli, season with salt and cook for 3-4 mins stirring occasionally to create a char. Add the tamarind and peanut sauce and cook for 1-2 mins. Add the noodles, carrot ribbons and half the spring onion and cook for a further minute. Remove from the pan and cover to keep warm.
4. TO COOK THE TOFU:

Wipe out the pan, place back over the heat with a drizzle of oil. Once the pan is hot add the tofu slices and cook for 5-6 mins shaking the pan to brown the slices evenly. Pour in the reserved sauce and cook for 30-60 secs.
TO SERVE:

Heap the tamarind noodles into bowls and top with honey and ginger tofu pouring over any pan juices. Sprinkle over the toasted peanuts and shallots and remaining spring onion. Serve with a lime wedge on the side.