450g Hakubaku ramen noodles
300g Silken tofu (cut into 2cm cubes)
1 large Onion (roughly chopped)
1 small Yellow capsicum (finely sliced)
300g Sugar snap (or snow) peas (trimmed)
125ml Sweet chilli sauce
2tsp Lemon rind (finely grated)
60ml Lemon juice
2tsp Five-spice powder
3 cloves Garlic (finely sliced)
50g Plain flour
1tbsp Olive oil
2 Spring onion (finely sliced, diagonally)
Ramen Noodles with Spiced Tofu and Chilli Lemon Sauce
STEP ONE:CHILLI LEMON SAUCE
In a small saucepan combine the sweet chilli sauce, lemon rind and juice.
Bring to the boil and then remove from heat.
STEP TWO:RAMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
STEP THREE:SPICED TOFU
In a bowl, combine five-spice powder with the flour.
Add the tofu cubes and toss to coat.
Heat half the oil in a wok.
Add the coated tofu (in small batches) and cook until browned on all sides.
Heat the remaining oil in the wok.
Add chopped onion, garlic and capsicum and stir-fry until onion softens.
Add peas and half the chilli lemon sauce and stir-fry until peas are tender-crisp.
Add noodles and gently toss to combine.
Remove from heat.
Divide stir-fry between 4 deep serving bowls.
Top with spiced tofu and a sprinkling of spring onion.
Drizzle with the remaining chilli lemon sauce