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    Spring green, tofu & prawn noodles

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    Spring green, tofu & prawn noodles

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    125g wholewheat noodles (2 nests)
    ½ tsp Sichuan peppercorns
    1 tbsp groundnut oil
    140g firm tofu, cut into cubes
    150g pack Waitrose Duchy Organic Raw King Prawns
    1½ tsp Lee Kum Kee Chilli Garlic Sauce
    135g baby leeks, sliced into rounds
    25g ginger, peeled and finely sliced
    200g spring greens, shredded
    2 tsp reduced salt soy sauce

    Method

    1. Cook the noodles according to pack instructions. Drain and refresh under cold water. Set aside. Toast the Sichuan peppercorns in a large frying pan. Once you can smell them strongly, tip into a pestle and mortar and grind.

    2. Add the oil to the frying pan and place over a high heat. Once hot, add the tofu. Fry, turning from time to time until golden. Scoop the tofu onto a plate and return the pan to the heat. Fry the prawns for a couple of minutes, or until they have turned pink and opaque. Remove and set aside with the tofu.

    3. Add the chilli sauce, leeks, ginger and greens to the pan. Fry for a few minutes, stirring often until tender. Add the tofu, prawns and noodles with the soy and Sichuan pepper. Toss to coat everything and serve immediately.  

    Your recipe note

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    Cook’s tip Prawns are a handy midweek ingredient as they cook so quickly. Our frozen prawns can be cooked direct from the freezer, which makes them very useful. If you wish to defrost them, follow the pack instructions.

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