Calories 79 Fat 3.0g Saturates 0.4g Carbohydrates 9.9g Sugars 1.4g Protein 5.3g Salt 0.52g
Place the noodles in a large bowl of cold water and set aside.
Combine the cornflour, onion and garlic powders, salt, pepper and chilli (if using) in a large bowl. Cut the tofu into bite sized chunks and toss in the cornflour mixture, making sure it's evenly coated. Leave to sit in the bowl for 5 minutes.
Heat a glug of oil in a large, wide frying pan and add the tofu. Continue to fry, turning frequently, until all sides are crispy and lightly golden. Remove from the oil and drain on kitchen paper.
Add the stir fry vegetables to the pan and cook over a high heat until they begin to soften. Add the garlic, ginger and allow to sizzle for a minute before adding the rest of the noodle ingredients to the pan.
Cook for a further few minutes, until the vegetables and noodles are tender. Transfer to a serving dish and keep warm.
Wipe the frying pan with kitchen paper and add 2 tablespoons of oil. When the oil is hot, add the sliced spring onions and chilli, the garlic and a large pinch of sea salt flakes. Stir fry for 1-2 minutes. Add the tofu and allow to warm through.
Serve the noodles in bowls, topped with the tofu and garnished with
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