- 1 x 250 g pack Woolworths Carb Clever spinach-and-cauli noodles
- 2 red chillies, chopped
- 4 mini cucumbers, shaved into ribbons
- 80 g sugar snap peas, blanched
- 297 g firm tofu
- 140 g corn flour
- sea salt and freshly ground black pepper, to taste
- vegetable oil, for frying
- For the dressing
- 1 clove garlic, crushed
- 3 t sesame oil
- 2 t soya sauce
- 1 chilli, chopped
- 1 lime, juiced
- 4 t maple syrup
- 1 t rice wine vinegar
- black sesame seeds, for serving
Heat 1 x 250 g pack Woolworths Carb Clever spinach-and-cauli noodles according to package instructions.
Combine the chopped red chillies and mini cucumbers shaved into ribbons with the blanched sugar snap peas. Mix through the noodles.
Slice the firm tofu into 6 pieces. Mix corn flour with sea salt and freshly ground black pepper to taste.
Dip the tofu in the corn flour, then shallow-fry in a pan in hot vegetable oil until lightly golden and crispy. Remove from the oil and drain on kitchen paper. Arrange the hot tofu on the noodles.
To make the dressing, toast crushed garlic in a pan with sesame oil. Add soya sauce, chopped chilli, the juice of 1 lime and maple syrup. When it starts to bubble, add rice wine vinegar and spoon over the tofu and noodles while hot.
Sprinkle with black sesame seeds to serve.