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about two two hundredg pkts Thai-flavoured firm tofu (Recipes by ingridients tofu) (Soyco brand) one tablespoon peanut oil one three hundredg pkt fresh thin egg (Recipes by ingridients egg) noodles (Recipes by ingridients noodles) (Bamboo Pot brand) four hundred and fiftyg Chinese cabbage, core removed, finely shredded about two carrots, peeled, coarsely grated eight green shallots, trimmed, thinly sliced diagonally about thirtyg snow pea, sprouts (Recipes by ingridients sprouts) stems trimmed one one/about two tablespoons fresh lemon juice one tablespoon soy sauce Freshly ground black pepperStep one Cut each tofu (Recipes by ingridients tofu) square in half diagonally. Heat the oil in a large non-stick frying pan over medium-high heat. Add the tofu (Recipes by ingridients tofu) and cook for one minute each side or until slightly crisp and heated through. Tofu Noodle Salad Recipe. Transfer to a large plate lined with paper towel. Tofu Noodle Salad Recipe. Cover loosely with foil to keep warm. Step about two Meanwhile, bring a saucepan of salted water to the boil. Tofu Noodle Salad Recipe. Add noodles (Recipes by ingridients noodles) and cook for about two minutes or until tender. Tofu Noodle Salad Recipe. Drain. Tofu Noodle Salad Recipe. Place in a bowl with cabbage, carrots, green shallots, snow pea sprouts (Recipes by ingridients sprouts) and, tofu (Recipes by ingridients tofu) and toss to combine. Tofu Noodle Salad Recipe. Step three Whisk the lemon juice and soy sauce in a small jug to combine. Taste and season with pepper. Pour the lemon dressing over the salad (Recipes by ingridients salad) and toss to combine well. Divide the salad (Recipes by ingridients salad) among serving bowls and serve immediately.. Tofu Noodle Salad Recipe.
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