- Bring 100mls of water to the boil and add in the almond nut butter and lime juice and zest and mix well. Once cool, add the drained tofu and ensure it is well coated. Leave for at least 30 minutes or overnight in the fridge.
- Cook the noodles as per instructions on the packet. Drain.
- Meanwhile stir fry the mangetout in chilli infused olive oil for 3 minutes and add the pak choy for a further 2 minutes to soften, add in the drained noodles and tofu along with the marinade.
- Stir fry to heat through.
Recipe from Gut Week which runs from 31st August - 6th September with more information at www.loveyourgut.com
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Instead of tofu you can use chicken, pork or fish
Rice Noodles 1tsp of Cumin powder, turmeric powder mixed well with the peanut butter mixture 4 Pak Choy 20 pods Mangetout 6 tbsp almond nut butter Juice and zest of 1 lime 400g Cauldron Original Tofu, cubed 1-2 tbsp Chilli Infused Olive Oil 1-2 Red Chilli Salt to taste
Time: 15 minutes Serves: 4 Nutrition: n/s