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    Fragrant Tofu Noodle Soup

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    Fragrant Tofu Noodle Soup

    Sugar and fresh tamarind give this dish a vibrant mix of sweet and sour flavours.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 2 x 150g packs Amoy Straight to Wok New Noodles
    • 2 x 300g tubs Joubère Fresh Vegetable Stock
    • 1 tsp Bart Spices Fresh Lemon Grass
    • 1 tsp Bart Spices Fresh Tamarind
    • 1 tsp Bart Spices Fresh Hot Chilli
    • 75g chestnut mushrooms, thinly sliced
    • 1 large lime
    • 250g pack Waitrose Vegetarian Organic Tofu Soya Bean Curd, cut into 2cm cubes
    • 50g frozen peas
    • 1 tsp light brown soft sugar
    • 1 tbsp Kikkoman Soy Sauce
    • 2 salad onions, thinly sliced


    1. Cook the noodles according to the pack instructions. Drain and divide between 2 bowls. Keep warm.
    2. Bring the stock, lemon grass, tamarind and chilli to the boil in a medium-sized saucepan. Add the mushrooms and simmer gently for 5 minutes. Juice half the lime and cut the rest into wedges.
    3. Add the tofu, peas, sugar, soy sauce and lime juice to the pan and simmer for 3 minutes, or until the vegetables are soft. Ladle over the noodles and scatter with salad onions, beansprouts and coriander. Serve immediately with the lime wedges.

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