Singapore Style Noodles

100g fine rice noodle

140g firm tofu

2 tbsp oil

3 spring onions

1 small chunk fresh root ginger, finely chopped

1 red pepper, thinly sliced

100g mangetout

100g beansprouts

1 tsp tikka masala paste

2 tsp soy sauce

1 tbsp sweet chilli sauce

roughly chopped coriander and lime wedges, to serve

Method:

• 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.

• 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.

• 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.