Stir-fried rice noodles with tofu, egg, pak choi and peanuts

Ingredients

For 1 serving

• Rice noodles50 g
• Eggs1
• Tofu100 g
• Bok choy150 g
• Bean sprouts50 g
• Peanuts10 g
• Tamari1 tablespoon
• Peanut oil1 teaspoon
• Lime0.5
• Cilantro5 g

Contains: nuts, eggs, soy

Method

1. Put the rice noodles in a bowl, cover with boiling water and leave them to soften for 8 minutes, until pliable but still firm; drain.
2. Meanwhile pat the tofu dry and cut it into 1.5 cm cubes; wash the pak choi and cut it into pieces, keeping stems and leaves apart. Roughly chop the peanuts.
3. Heat the groundnut oil in a wok or wide pan over high heat and fry the tofu for 5–6 minutes, until golden; push it to one side, crack the egg into the wok and scramble it for 1 minute, until just set.
4. Add the pak choi stems and stir-fry for 2 minutes, then the leaves, the beansprouts and the noodles; pour in the tamari and toss for 2 minutes, until the noodles are hot and glossy.
5. Serve with the peanuts, torn fresh coriander and the lime in wedges to squeeze over.