Chicken and tofu noodle stir-fry
200g rice stick noodles
1/4 cup fresh lime juice
1 1/2 tablespoons salt-reduced soy sauce1 tablespoon brown sugar
1/2 teaspoon dried chilli flakesoil spray
250g chicken, cubed
300g tofu, cut in thin strips
2 spring onions, roughly chopped
4 cups frozen stir-fry vegetables
2 tablespoons chopped roasted unsalted peanuts
Prepare rice noodles following packet directions. Set aside. Mix lime juice, soy sauce, sugar and chilli flakes. Stir to dissolve sugar. Set aside.
Place a large wok over a high heat and spray with oil. Cook chicken and then tofu, in batches if necessary, for 2-3 minutes or until golden and cooked through. Remove and set aside. Return wok to a high heat and spray with a little more oil.
Add onions, stir-fry for 2 minutes. Add frozen vegetables and stir-fry for 2 more minutes. Add reserved noodles, chicken, tofu and combined sauces. Cook, tossing, for 1-2 minutes or until noodles are heated through and coated in sauce. Serve garnished with peanuts.