Calories 93, Fat 4.4g, Saturates 0.6g, Carbohydrates 8.6g, Sugars 4.2g, Protein 3.8g, Salt 0.41g
Mix all the ingredients for the sauce together in a small bowl and set aside.
Place a wok or large frying pan over a medium high heat. Season the tofu with the sesame oil and black salt and add it to the pan. Stir fry for a few minutes or until beginning to turn lightly golden.
Add the vegetable oil to the pan and allow to heat up. Add the garlic, ginger and chillies and fry for a minute until fragrant. Add the prepared red onion, pepper, carrot and green beans and continue to stir fry.
Drain the noodles and add these to the pan. Cover with a lid for a minute or so to allow the noodles to soften and steam.
Remove the lid and add the tomatoes, spring onions and the sauce. Leave to bubble for a couple of minutes to ensure the noodles are cooked.
Serve immediately, garnished with the coriander, peanuts and some lime to squeeze over.
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