Stir-fried rice noodles with tofu, bean sprouts and peanuts

Ingredients

For 1 serving

• Rice noodles45 g
• Tofu170 g
• Bean sprouts80 g
• Carrots60 g
• Peanuts10 g
• Tamari1 tablespoon
• Lime0.5
• Peanut oil2 teaspoons
• Cilantro3 g
• Cayenne pepper1 pinch

Contains: nuts, soy

Method

1. Put the rice noodles in a bowl, cover them with boiling water and leave for 6–8 minutes, until soft but still springy; drain and rinse with cold water.
2. Meanwhile pat the tofu dry and cut it into 1.5 cm cubes; peel the carrot and cut it into julienne; roughly chop the peanuts.
3. Heat the oil in a wok over high heat and stir-fry the tofu for 6–7 minutes, until golden on all sides; add the carrot and stir-fry for 2 minutes.
4. Add the noodles, the tamari, the juice of half the lime and the chilli and toss for 2 minutes with tongs, until the noodles are hot and coated; add the bean sprouts and toss for 30 more seconds, until just warmed.
5. Serve with the peanuts, the torn coriander and a lime wedge.