Five Spice Tofu With Egg Noodles And Lemon Chili Sauce - cooking recipe

Ingredients

1/2 cup sweet chili sauce
2 tsp lemon zest
1/4 cup lemon juice
16 oz fresh egg noodles
1/3 cup all-purpose flour
2 tsp five-spice powder
10.5 oz firm tofu, cut into 3/4 inch pieces
1 tbsp olive oil
1 None large onion, roughly chopped
3 cloves garlic, thinly sliced
1 None small yellow pepper, deseeded, thinly sliced
10.5 oz sugar snap peas, trimmed

Preparation

Combine chili sauce, lemon zest and lemon juice in a small saucepan. Bring to a boil then remove from heat. Set aside.
Place noodles in a large heatproof bowl. Cover with boiling water then separate strands with a fork. Drain.
Combine flour and five-spice powder in a medium bowl. Add tofu and toss to coat. Heat 1/2 tbsp oil in a wok. Working in batches, cook tofu until browned all over.
Add remaining oil to wok. Stir-fry onion, garlic and pepper until onion has softened. Add noodles, sugar snap peas and 1/2 the lemon chili sauce. Stir-fry until peas are just tender.
Serve noodles topped with tofu and drizzled with remaining lemon chili sauce.