Ingredients
- 250 g of mixed root vegetables (such as carrot, beetroot and swede), peeled and julienned
- 20 g of fresh ginger, peeled and julienned
- 25 g of coriander, finely chopped
- 1 tbsp of toasted sesame oil
- 3 tbsp of light soy sauce
- 1 tbsp of brown rice syrup
- 2 limes, squeezed to get 2 tbsp juice
- 100 g of whole wheat noodles
- 2 tbsp of rapeseed oil
- 3 garlic cloves, finely sliced
- 12 spring onions, sliced on an angle
- 160 g of marinated tofu, cut into bite-sized pieces
Method
Step 1
Place the julienned vegetables and ginger in a bowl, add the coriander, sesame oil, soy sauce, brown rice syrup and lime juice. Mix and leave to one side.Step 2
Cook the noodles according to the packet instructions and then drain thoroughly and allow the noodles to dry in their own steam for a min or two.Step 3
Heat 2tbsp of oil in a non-stick frying pan over a high heat and, when hot, add the drained noodles.Step 4
Spread them out over the pan and leave to crisp for 2 mins, then toss and spread again and leave to crisp for another min then add the garlic and spring onions. Cook for 2 mins then add all the liquid from the vegetables, let it sizzle away, toss through the tofu for a minute until warmed then add the vegetables and turn the heat off.Step 5
Distribute the noodles across two plates and top with fried onions, sesame seeds and serve with a slice of lime alongside.