Main Ingredients

Suitable for Vegans

1 pack Spicy Sweet Chilli Tofoo Bites

150g dried flat rice noodles

1 tbsp vegetable oil

6 spring onions

1 red pepper

1 green pepper

For the Kung Pao sauce:

20g fresh ginger (peeled and grated)

2 cloves garlic (peeled and grated)

2 tbsp chilli bean paste

1 tbsp dark brown soft sugar

2 tbsp balsamic vinegar

1 tsp dark soy sauce

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Spicy Sweet Chilli Tofoo Bites with Kung Pao Noodles

Serves 2 • Prep 10 min • Cooking

Spicy Sweet Chilli Tofoo Bites with Kung Pao Noodles
Main Ingredients

Suitable for Vegans

1 pack Spicy Sweet Chilli Tofoo Bites

150g dried flat rice noodles

1 tbsp vegetable oil

6 spring onions

1 red pepper

1 green pepper

For the Kung Pao sauce:

20g fresh ginger (peeled and grated)

2 cloves garlic (peeled and grated)

2 tbsp chilli bean paste

1 tbsp dark brown soft sugar

2 tbsp balsamic vinegar

1 tsp dark soy sauce

Method

Underline

1. Preheat the oven to 200°C /180°C fan and place the Spicy Sweet Chilli Tofoo Bites on a baking tray. Bake for 20-25 minutes.

2. Cook the noodles according to packet instructions, drain and put to one side.

3. Put all the sauce ingredients in a bowl and mix well.

4. Slice the peppers and spring onions. Heat a wok or deep-frying pan and add the oil.

5. Add the peppers and spring onions and stir fry for a couple of minutes then add the sauce.

6. Stir fry for a couple of minutes, adding a splash of water if the sauce gets too thick.

7. Add the noodles to the pan and mix well.

8. Serve the noodles in bowls topped with the cooked Spicy Sweet Chilli bites.