1 garlic clove, crushed
1 tbsp soy sauce
1 tbsp peanut butter
5mm/ ¼ in fresh root ginger, peeled and grated
2 tsp sweet chilli sauce
400g/14oz firm tofu, cubed
2 tsp olive oil
1 red pepper, sliced into batons
1 carrot, peeled and sliced into batons
200g/7oz edamame (green soya beans)
220g/8oz brown rice noodles
4 spring onions, sliced on the diagonal
200g/7oz beansprouts
100g/3½oz unsalted cashew nuts, chopped
Instructions
1. Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together. If it is very thick, stir in 1–2 tablespoons of hot water from the kettle. Stir the tofu into the sauce and set aside while you prepare the vegetables.
2. Boil the kettle ready for the noodles.
3. Heat the oil in a wok over a high heat. Add the pepper and carrot and stir-fry for 2 minutes. Add the edamame beans and stir to mix.
4. Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions.
5. Add the marinated tofu, spring onions and beansprouts to the wok and stir. Drain the noodles, add to the wok and stir until evenly mixed. Scatter with the chopped nuts and serve.
