Butternut boodles stir-fry Recipe

Name: Butternut boodles stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400g tofu, cubed; 2 tbsp light soy sauce; 3 tbsp sweet chilli sauce; 1 lime, juiced; 2 tbsp groundnut oil; 2 garlic cloves, chopped; 150g tenderstem broccoli, trimmed; 1 bunch spring onions, trimmed and sliced; 1 red pepper, sliced; 150g mange tout, sliced; 300g butternut squash noodles; 2 tsp toasted sesame oil

Ingredients

400g tofu, cubed
2 tbsp light soy sauce
3 tbsp sweet chilli sauce
1 lime, juiced
2 tbsp groundnut oil
2 garlic cloves, chopped
150g tenderstem broccoli, trimmed
1 bunch spring onions, trimmed and sliced
1 red pepper, sliced
150g mange tout, sliced
300g butternut squash noodles
2 tsp toasted sesame oil

	PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Marinate the tofu in a bowl with 1 tbsp of the light soy sauce, 1 tbsp of the sweet chilli sauce and a squeeze of lime. Allow to sit in the fridge for at least an hour.
Heat 1 tbsp of the groundnut oil in a large wok until searing hot. Add the garlic and tofu, and cook over a high heat for 2-3 minutes until the garlic becomes fragrant.
Heat the remaining groundnut oil in the wok, add the broccoli and a splash of water and cook over a high heat for 2 minutes, stirring occasionally.
Add three quarters of the spring onions, the pepper and mange tout and cook for 2 minutes.
Return the tofu to the pan and stir in the butternut boodles. Stir-fry for 1 minute, then add the remaining soy sauce and chilli sauce.
Add a squeeze of lime and drizzle over all the sesame oil. Divide between four warmed bowls, scatter with the remaining spring onion and serve straight away.