- 180g rice stick noodles
- 600g silken tofu
- 2 tablespoons Thai spice paste
- 1 large carrot, grated
- 2 Lebanese cucumbers, sliced
- 1 cup fresh mint leaves
- 250g bean sprouts
- lime cheeks, to serve
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1 Cook noodles according to packet instructions. Drain.
2 Meanwhile lightly spray a non-stick frying pan with olive oil and heat over medium-high heat. Add tofu and cook, gently breaking up with a wooden spoon, for 2–3 minutes or until just golden. Add Thai spice paste and cook, stirring, for a further 2–3 minutes or until fragrant.
3 Cut noodles into shorter lengths and transfer to a mixing bowl. Add carrot, cucumber and fresh mint, gently tossing to combine. Divide among four serving bowls. Top with warm tofu and bean sprouts. Serve with lime cheeks on the side.
Nutrition Info (per serve)
Total fat 5.6g
–Saturated fat 0.7g
Dietary fibre 9.1g
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