Spicy Singaporean fish
For a quick fish supper, try this superhealthy dish
Stir-fried noodles with tofu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g fine rice noodle
- 140g firm tofu
- 2 tbsp sunflower oil
- 3 spring onionsshredded
- 1 small chunk fresh root gingerfinely chopped
- 1 red pepperthinly sliced
- 100g mangetout
- 100g beansprouts
- 1 tsp tikka masala paste
- 2 tsp reduced-salt soy sauce
- 1 tbsp sweet chilli sauce
- roughly chopped coriander and limewedges, to serve
Nutrition: per serving
- kcal391
- fat15g
- saturates9g
- carbs57g
- sugars11g
- fibre4g
- protein12g
- salt0.99glow
Method
step 1
Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
step 2
Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
step 3
Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.
