Indonesian Tofu Noodles

Serves: 4

Prep time: 10 mins 

Cooking time: 25 mins

Ingredients: 

250g noodles (all varieties would be fine for this dish, except fried noodles)
Canola or olive oil spray
3 eggs, lightly beaten
1 onion, roughly chopped into thin wedges
1 carrot, diced into thin sticks
1 cup of bean sprouts
4 spring onions, sliced
250g tofu (or 300g lean chicken breast), diced
1-2 tsp crushed garlic
1 teaspoon crushed ginger
1 handful of fresh coriander, chopped
1 lemon
3 tbsp salt-reduced soy sauce
½ cup finely chopped peanuts (unsalted)

Method: 

1. Cook noodles as per the directions on the packet and set to the side.
2. Lightly spray the surface of a wok or large fry-pan with the oil spray, and cook a thin omelet with the eggs. Once cooked, cut into thin strips and set aside.
3. (If using chicken, next lightly spray the pan with oil and cook diced chicken for 2 -3 minutes, or until just cooked, then continue from step 4, minus the tofu).
4. Again, lightly spray the surface of the pan with oil and add the onion and carrot, stir-frying for 2 minutes. Add the tofu, garlic and ginger, and continue stir-frying for 3 to 4 minutes.
5. Then, add the spring onions, bean sprouts and soy sauce, cooking for 1 minute, before adding the noodles, cooked egg and peanuts and tossing well before serving.
6. Serve with fresh coriander and a wedge of lemon.