Thai green tofu noodles

Esther Clark4Source

easy fibre low calorie midweek meals noodles thai tofu vitamin c

Ingredients

1 tbsp rapeseed oil

280g pack firm tofu cut into cubes

300g bag stir-fry veg

150g baby corn halved lengthways

150g mangetout

2 tbsp Thai green curry paste

1-2 green chillies thinly sliced

250ml light coconut milk

250g fresh egg noodles

4 spring onions sliced

lime wedges, to serve

Method

Heat the oil in a non-stick frying pan or wok. Add the tofu and fry, turning regularly, over a high heat for 6-7 mins or until golden. Remove with a slotted spoon and set aside.

Tip the stir-fry veg, corn and mangetout into the pan and cook for 5 mins. Stir through the curry paste, chilli, coconut milk and noodles, then bring to a simmer and cook for 5 mins. Return the tofu to the pan. Divide between bowls and top with the spring onion. Serve with the lime wedges for squeezing over.