Ramen Noodles with Spiced Tofu and Chili Lemon Sauce

Method:

Ingredients

450 gHakubaku Organic Ramen

300 gsilken tofu (cut into 2 cm cubes)

170 gonion (roughly chopped)

160 gYellow bell pepper (finely sliced)

300 gSugar snap (or snow) peas (trimmed)

2 tspLemon rind (finely grated)

60 ml Lemon juice

2 tspFive-spice powder

3 cloves ofGarlic (finely sliced)

50 gPlain flour

1 tbspOlive oil

2Spring onion (finely sliced, diagonally)

1. In a small saucepan combine Thai Sweet Chili sauce, lemon rind and juice.

2. Bring to the boil and then remove from heat. Set aside.

3. Cook noodles according to packet instructions.

4. Drain and refresh well under cold running water. Set aside.

5. In a bowl, combine five-spice powder with the flour.

6. Add the tofu cubes in the flour mix and toss to coat.

7. Heat half the oil in a wok.

8. Add the coated tofu (in small batches) and cook until browned on all sides. Set aside.

1. Heat the remaining oil in the wok.

2. Add chopped onion, garlic and bell pepper and stir-fry until onion softens.

3. Add peas and half the chili lemon sauce and stir-fry until peas are tender-crisp.

4. Add noodles and gently toss to combine.

5. Remove from heat.

6. Divide stir-fry between 4 deep serving bowls.

7. Top with spiced tofu and a sprinkling of spring onion.

8. Drizzle with the remaining chili lemon sauce.

9. Serve immediately.