Tofu noodles

Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients for tofu noodles

2 tablespoons salt-reduced soy sauce
2 tablespoons dry sherry
2 teaspoons sesame oil
2 garlic cloves, crushed
1⁄2 teaspoon chilli flakes
pinch of caster sugar
250g firm tofu, cubed
250g soba noodles
1 tablespoon vegetable oil
250g pak choy, finely shredded
230g can water chestnuts, drained and sliced
2 tablespoons sesame seeds, toasted

Preparation for tofu noodles

1. Put the soy sauce, sherry, sesame oil, garlic, chilli flakes and sugar in a bowl. Whisk together with a fork, add the tofu cubes and toss to coat in the mixture. Cover and set aside. (Leave to marinate if convenient.)

2. Bring a large saucepan of water to the boil, add the noodles and boil for 5 minutes until softened. Tip into a colander and drain well.

3. While the noodles are cooking, heat a wok or large, deep frying pan until hot, then add the oil. Drain the tofu, reserving the marinade, and stir-fry in the hot oil for about 30 seconds. Add the pak choy and water chestnuts and cook for a further minute, stirring all the time.

4. Tip in the cooked noodles and reserved marinade. Cook for a further 1–2 minutes or until heated through and the pak choy has wilted. Serve sprinkled with sesame seeds.

Each serving contains:

• 16.5g protein
• 15g fat of which 2g saturates
• 32g carbohydrate
• 4g fibre
• 464mg sodium
• 1405 kilojoules (336 Calories)
• 1 portion vegetables