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Hot and sour noodle salad

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    Source: www.goodtoknow.co.ukReport recipe

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    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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