Tofoo Nuggets with Kung Pao Noodles

Serves 2 • Prep 10 min • Cooking 25 min
Vegans
Get this stuff
    1. 1 pack Tofoo Nuggets
    2. 150g dried flat rice noodles
    3. 1 tbsp vegetable oil
    4. 6 spring onions
    5. 1 red pepper
    6. 1 green pepper

For the Kung Pao sauce:

  1. 20g fresh ginger (peeled and grated)
  2. 2 cloves garlic (peeled and grated)
  3. 2 tbsp chilli bean paste
  4. 1 tbsp dark brown soft sugar
  5. 2 tbsp balsamic vinegar
  6. 1 tsp dark soy sauce
Do this stuff
  1. Preheat the oven to 200°C /180°C fan and place the Tofoo Nuggets on a baking tray. Bake for 20 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 Tofoo Nuggets.
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