Summary

Ingredients

• 250 g lass noodles
• 1 tablespoon lemon juice
• 1 teaspoon sesame oil
• 0.5 teaspoon ½ chilli flakes
• 200 g smoked tofu
• 2 red pepper (s)
• 1 green pepper (s)
• 1 carrot (s)
• 0.5 ½ bunch spring onion (s)
• salt and pepper
• Sesame

For the sauce:

• 100 ml soy sauce
• 50 ml water
• 50 ml maple syrup
• 3 tablespoon rice wine vinegar
• 2 tablespoon cornstarch
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 tablespoon lemon juice
• 1 tablespoon sriracha sauce

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Instructions

1. Dice the tofu, cut the peppers into strips, the carrot and spring onions into slices. Set aside the green part of the spring onions. Mix the sauce ingredients in the mixer.
2. Fry the tofu in peanut oil until crispy and set aside. Fry the vegetables and season with salt and pepper. Add the sauce and bring to the boil briefly.
3. In the meantime, pour hot water over the pasta and let it steep for 3 minutes. Drain and mix with lemon juice, sesame oil and chilli flakes.
4. Divide the pasta in 2 bowls. Mix the tofu with the vegetables and add the vegetables to the noodles. Garnish with the sesame seeds and the green part of the spring onions.