Thai Sweet Chilli Tofu Noodles

This is a really simple, throw together and use up what you’ve got dish. We all need ideas like that in our minds for those times when we’re in a hurry or need to use up the fridge lurkers before shopping day. Best of all, it doesn’t look or taste like a 5 minute dinner or a use up dinner. Use the recipe simply as  a template and use what you have or like.

For 2:

250g Thai rice noodles (I use King Soba Organic)

150g marinated firm tofu fillets, cubed (I use Taifun Organic, Pizza flavoured)

1 green pepper, in thin strips

1 red pepper, in thin strips

A handful of sweetcorn (frozen or tinned is fine)

2 spring onions, in thin rounds

4 tbsp Sweet chilli sauce (Blue Dragon)

Cook the noodles according to package directions. Heat a tablespoon of oil in a frying pan or wok over a high heat, stir fry the peppers and tofu, until softened and starting to colour, add the noodles followed by the sweetcorn and spring onions. Squeeze over about 4 tablespoons of the chilli sauce, toss and add a drop of water to help the noodles coat in the sauce, add more sauce and seasoning to taste.

This entry was posted in Egg-free, Mains, Pasta, vegan, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

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