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Spicy veggie noodles
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Total Time:
20 minutes
Enhance dish with golden tofu and mushrooms. Ensure dry tofu for quicker browning. Tofu is flavorful, high protein, low fat, and rich in calcium and phosphorous. Add sweet pepper, noodles, water chestnuts, sesame seeds for a tasty, quick, and nutritious meal.
Ingredients:
  • 1 lime
  • 150g free-range egg noodles
  • olive oil
  • 150g firm tofu
  • 150g small chestnut mushrooms
  • 1 small red pepper
  • 1 small fresh red chilli
  • 4 spring onions
  • 1 clove garlic
  • 2cm ginger
  • 1 x 220g tin sliced water chestnuts
  • 2 tablespoons low-salt soy sauce
  • a few sprigs of fresh coriander
  • 1 tablespoon sesame seeds
Instructions:
  • Boil noodles for 3 minutes until tender, drain, refresh under cold water, toss in oil, and set aside. Drain tofu, pat dry, and chop into 2cm chunks. Cut mushrooms in half or quarters, slice pepper and chili, chop spring onions, slice garlic, chop ginger, and drain water chestnuts. In a bowl, mix lime juice, soy sauce, and torn coriander leaves. Fry tofu and mushrooms until golden, then toast sesame seeds with them. Set aside. In the same pan, stir-fry garlic, ginger, chili, spring onions, peppers, and water chestnuts. Add noodles, heat through, then stir in half of the soy-lime dressing. Divide stir-fry onto plates, top with tofu and mushrooms, drizzle with remaining dressing, and garnish with coriander before serving.

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