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Good for: Light and delicious take away alternative
Suitable for Vegetarian
Serves 4

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
321 kcal 8 g 1 g 12 g 3 g 53 g 8 g 0.74 g


  • 250g flat rice noodles *
  • 300g firm tofu * drained, patted dry and cut into cubes
  • 10 asparagus spears, trimmed and sliced
  • 6 spring onions halved and thinly sliced
  • 2 limes, 1 juiced, 1 cut into wedges
  • 1 tbsp tamarind paste *
  • 2 tbsp sweet chilli sauce, plus extra for serving
  • 2 tbsp vegetable oil
  • 300g beansprouts
  • 3 garlic cloves, finely chopped
  • Handful coriander leaves
* Available at Holland & Barrett


Step 1
Cook the noodles as suggested by the manufacturer. Mix the lime juice, tamarind and sweet chili sauce together in a small bowl and set to one side.

Step 2
Heat some vegetable oil in a non-stick wok and fry the tofu for 7 minutes, stirring often until golden on all sides. Set this to one side.

Step 3
Add more oil to the pan and cook the asparagus in it until it softens. Then throw in the spring onions, beansprouts and garlic, cooking for a few minutes more. Add the drained noodles, sauce mixture and a pinch of salt.

Step 4
Mix in the tofu and heat through. Serve with the coriander and lime wedges.

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