Ingredients Jump to Instructions ↓

  1. 4-5tbsp sunflower oil

  2. 200g (7oz) tofu, sliced

  3. 125g (4 1/2 oz) vermicelli rice noodles

  4. 100g (3 1/2 oz) beansprouts

  5. 2 lemongrass stalks, trimmed and finely sliced Handful chopped coriander Handful fresh mint

  6. 2 spring onions, sliced

  7. 2 tomatoes, quartered

  8. 1/2 cucumber, peeled and cut into thin sticks

  9. 195g jar Sharwood's Sweet Chilli and Lemongrass stir-fry sauce

  10. 50g (1 3/4 oz) roasted peanuts, to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil in a pan and fry the tofu until golden on both sides, then drain on kitchen towel. Place the noodles and bean sprouts in a bowl and pour over enough boiling water to cover. Stir well, leave for 4 mins, then drain. Mix the noodles with the lemongrass, coriander, mint and spring onions. Spoon on to plates and top with the tofu, tomato quarters and cucumber sticks. Heat the stir-fry sauce and pour over the noodles. Sprinkle with the peanuts.


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