Stir-fried rice noodles with pak choi, shiitake and tofu

Ingredients

For 1 serving

• Rice noodles65 g
• Tofu120 g
• Bok choy150 g
• Shiitake mushrooms80 g
• Tamari1 tablespoon
• Agave syrup1 teaspoon
• Garlic1 clove
• Peanut oil2 teaspoons

Contains: nuts, soy,

In season: October – March

Method

1. Bring a kettle of water to the boil, pour it over the rice noodles in a bowl and soak for 8 minutes, until soft; drain and rinse under cold water.
2. Meanwhile drain and pat dry the tofu and cut into 2 cm cubes. Wipe the shiitake mushrooms with a damp cloth, remove the stems and slice; cut the pak choi into pieces, keeping stems and leaves apart, and rinse; chop the garlic.
3. Heat the groundnut oil in a wok or frying pan over medium-high heat and fry the tofu for 5 minutes, turning, until golden on all sides.
4. Add the garlic, shiitake and pak choi stems and stir-fry for 2 minutes, then the leaves for 1 minute, until wilted.
5. Add the noodles, tamari and agave syrup and toss for 2 minutes with tongs, until the noodles are hot and glossy; serve straight away.