INGREDIENTS:
100g salted peanuts
1 egg
2 cloves garlic (minced)
300g soba or egg noodles
1 onion (sliced)
3-4 heads of pak choy or other Chinese leaf (roughly chopped)
1 pack (150g) beansprouts.
200g tofu marinated in Tamari or soy sauce
2 spring onions finely sliced
Sesame oil for frying
Coriander to garnish.
For the sauce:
2 tsp sriracha chilli sauce
4 tbsp Tamari or soy sauce.
Juice of 1 lime
2 tbsp coconut sugar
2 tbsp hot water
METHOD:
Cook the noodles according to packet instructions. Set aside. Crush or finely chop peanuts. Finely slice spring onions.
Finely chop the chilli and leave to soak in the hot water. Juice the lime and add the juice and the rest of the sauce ingredients to the chilli. Set aside. If using sriracha chilli sauce just mix everything and set aside.
Slice the onion and put this and the garlic in a large frying pan or wok over medium heat. Fry for 2-4 mins. Add the pak choy and beansprouts cook until slightly softened.
Push ingredients aside, crack in the egg and add the tofu. Cook egg until scrambled.
Add the sauce, most of crushed peanuts and noodles and continue to stir fry until piping hot.
Serve with wedge of lime and remaining peanuts and the spring onions and coriander sprinkled on top.
NB a dollop of plain live yoghurt on top is useful for those who might find this a little too hot.