Rice Noodles With Tofu And Sweet Chili Dressing - cooking recipe

Ingredients

1/4 cup lime juice
1/4 cup fish or light soy sauce
2 tbsp packed brown sugar
1 tbsp sweet chili sauce
None None FOR THE RICE NOODLES
2 tbsp peanut oil
2 None eggs, lightly beaten
11 oz dried rice stick noodles, softened
1 None onion, finely chopped
4 cloves garlic, crushed
11 oz firm tofu, cut into 3/4-inch cubes
1 None birds-eye chili pepper, seeded and chopped
1 bunch asparagus, blanched and cut into 1 1/2-inch pieces
1/4 cup chopped roasted unsalted peanuts
1 bunch cilantro, leaves coarsely chopped, plus additional leaves, to serve
1 cup bean sprouts, trimmed
None None Lime wedges, to serve

Preparation

For the dressing, combine all ingredients in a small bowl. Set aside.
Heat half the oil in a large skillet on high heat. Add egg, tilting pan so egg thinly covers surface. Cook for 1 min, until set. Turn out omelet. Set aside to cool, then cut into very thin strips.
Heat a wok on high heat. Stir-fry noodles, in batches, for 2 mins, until golden. Set aside.
Heat remaining oil in same wok on high heat. Stir-fry onion and garlic for 30 seconds. Add tofu, chili pepper and asparagus, and stir-fry for 1 min.
Add rice noodles, half of peanuts, chopped cilantro, bean sprouts and dressing; toss and remove from heat.
Slide onto a serving platter and top with egg strips, remaining peanuts and additional cilantro. Serve with lime wedges.