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100g fine rice noodles

140g firm tofu

2 tbsp sunflower oil

3 scallions, shredded green ends only

1 small chunk fresh root ginger, finely chopped

1 red pepper, thinly sliced

100g beansprouts

2 tsp gluten free soy sauce

1 tsp mild curry paste - click here

1 tbsp sweet chili sauce - click here

roughly chopped coriander and lime wedges, to serve



Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.

Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper.

Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.

Add the remaining oil to the wok and heat up. Add the curry paste, and pepper, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix.

Blend together the  gluten free soy,  chili sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce.

Serve sprinkled with coriander, with lime wedges for squeezing over.

Recipe adapted from: Good Food

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