LEMONGRASS TOFU LARB NOODLES

1. Bring a saucepan of water to the boil. Cook noodles in boiling water for 3-4 minutes, or until tender. Drain and rinse in cold water.

2. Combine lime juice with sweet chilli sauce in a small bowl.

3. Grate ginger, very finely chop white end of lemongrass. Slice spring onions and lime leaves. Crumble tofu until resembling a mince-like texture.

4. Prepare vegetables and keep separate (keep pak choi stems separate as well).

5. Heat a large pan with oil over medium-high heat. Add larb ingredients, soy sauce and pak choi stems. Cook for 3-4 minutes, or until heated through. Season with black pepper.

6. Divide noodles between plates. Top with larb and fresh vegetables. Spoon over chilli lime dressing to serve.

375g rice noodles

1 lime
1/4 cup sweet chilli sauce

larb
1 tbsp ginger, grated
1 lemongrass
1/4 bunch spring onions
2 kaffir lime leaves
400g firm tofu

vegetables
1/2 bunch pak choi, sliced
2 carrots, grated or julienned
1/3 bunch radishes, sliced
1/3 bunch coriander, chopped
2 birds eye chillies, chopped

1 tbsp oil, for cooking
2 tbsp soy sauce
black pepper, for seasoning