Ingredients - Serves 4
200g flat rice noodles
5 cloves garlic
Bunch of spring onions
Bunch of coriander
200g firm tofu
4 Tbsp tamari
4 Tbsp brown sugar or maple syrup
2 Tbsp brown miso paste
1 Tbsp tamarind paste
100g chopped peanuts
First make the sauce. Combine the tamari, brown sugar, miso paste and tamarind paste in a bowl and whisk. Set aside.
Next, prepare the noodles by following the instructions on the packet. Usually, you would boil them for roughly 10 mins. Add a little vegetable oil to the water so the noodles don't stick together.
Using a peeler, peel the carrots into thin strips. Chop the spring onion and garlic.
Add a glug of sesame oil to a large wok and break up the tofu with your fingers to resemble scrambled egg. Fry this off for two minutes before adding the carrots, spring onion, garlic and beansprouts.
After the veg has cooked for a few minutes, add the cooked noodles and prepared sauce. Toss in the wok for a couple of minutes so everything is evenly covered. Add a splash of water if you'd like the dish to be more saucy.
Serve with chopped peanuts, a big handful of coriander and lime wedges.