You - 2021-06-06




SERVES 2 ADULTS + 2 SMALL KIDS PREPARE: 5 MINUTES COOK: 15 MINUTES 3 nests of dried egg noodles 1 tsp Chinese five spice 1 tsp cornflour ½ tsp salt pinch of freshly ground black pepper 300g firm tofu, patted dry and cut into bite-sized cubes 2 tbsp coconut oil 1 tsp ginger paste 1 tsp garlic paste 6 baby corn, each sliced into 3 pieces 200g sugar snap peas, halved 200g radishes, cut into 5mm-thick slices FOR THE SAUCE 5 tbsp light soy sauce 2 tbsp rice vinegar 2 tbsp tomato purée 3 tsp honey juice of ½ lime TO SERVE 70g toasted cashews, roughly chopped handful of coriander, roughly chopped ★ Cook the noodles in a medium saucepan of boiling water according to the packet instructions. ★ Fill your kettle and bring to the boil. Drain the noodles in a colander over the sink, then pour the kettleful of hot water over the noodles to remove any starch and stop them from sticking. ★ Whisk together the sauce ingredients in a small bowl. ★ Mix the Chinese five spice, cornflour and salt and pepper together in a mixing bowl and toss the cubes of tofu in this mixture to coat. ★ Heat 1 tablespoon of the coconut oil in a wok over a medium heat and toss in the tofu, ginger and garlic pastes. Cook for 4-5 minutes until golden brown, then remove from the pan with a slotted spoon and keep to one side. ★ Add the remaining coconut oil to the wok, turn up the heat and throw in the vegetables. Stir-fry for 2-3 minutes until coloured but the vegetables still retain some bite. ★ Return the tofu to the wok along with the cooked noodles and move everything around in the wok to heat through a little. ★ Spoon the noodles and vegetables on to a large serving platter and drizzle over the sauce, tossing it through the noodles and vegetables. Sprinkle with the chopped cashews and coriander.



The Mail on Sunday

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