Stir-fry tamarind noodles
Ready in around 20 mins
- Energy: 3160kj (756Kcal)
- Protein: 31g
- Carbohydrate: 97g
- Fat: 25g
- Contains: Gluten, Peanuts, Soy
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BEFORE COOKING:
Boil the kettle.
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1. TO PREPARE THE NOODLES:
Place the rice noodles into a bowl and cover with boiling water from the kettle. Leave for 1-2 mins then separate gently with a fork and drain well into a colander.
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2. TO PREPARE THE VEGETABLES:
Cut the broccolini 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 onion on the diagonal. Remove the ginger and honey tofu from its packaging reserving the sauce and slice into 1 cm slices.
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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 broccolini, season with salt and cook for 3-4 mins stirring occasionally to create a char. Add the tamarind sauce and cook for 1-2 mins. Add the rice noodles, carrot ribbons and half the spring onion and cook for a further minute. Remove from the pan and cover to keep warm.
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4. TO COOK THE TOFU:
Wipe out the pan, place back over a medium to high heat with a drizzle of oil. Once 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.
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TO SERVE:
Heap the tamarind noodles into bowls and top with ginger and honey tofu pouring over any pan juices. Sprinkle over the toasted peanuts and shallots and remaining spring onion.
- 1 pack of ginger and honey tofu
- 1 pack of rice noodles
- 1 pot of tamarind sauce
- 1 sachet of toasted peanuts and shallots
- 1 bag of broccolini
- 1 carrot
- 1 spring onion
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