- 4 carrots
- A thumb of ginger
- 1 chilli
- A punnet of white mushrooms
- A head of chard
- A pack of marinated tofu
- 2 tbsp tamari
- 1 tbsp brown rice wine vinegar
- 1 tbsp olive oil
- 800ml hot water
- Spiraliser or vegetable peeler
- Kitchen paper
- Deep frying pan or wok
Peel and trim the carrots. Use a spiraliser to make long thin noodles out of them. No spiraliser? Use a vegetable peeler to peel thin strips off the carrots, turning as you go.
Peel the ginger. Slice it into matchsticks. Rinse and slice the chilli (see our tip in step 8). Rinse and slice the mushrooms. Separate the leaves of the chard. Rinse them. Shred the larger leaves.
Drain the tofu. Pat dry with kitchen paper. Chop into cubes. Warm 1 tbsp olive oil in a wok or deep frying pan over a medium heat.
Add the tofu to the warm oil. Stir-fry for 5-6 mins till golden all over. Lift out of the pan. Pop on a plate lined with kitchen paper. Fill the kettle and boil it.
Add the ginger, chilli and mushrooms to the pan. Stir-fry for 2-3 mins till the pan smells aromatic and the mushrooms are a little juicy.
Add the noodles to the pan. Pour in 800ml hot water from the kettle. Cover. Bring to the boil. Turn the heat down. Simmer for 2-3 mins. Add the chard and tofu.
Stir in 2 tbsp of the tamari and the vinegar. Taste and add a splash more tamari if you think it needs it. Ladle into two bowls and serve.
Chill out Most of the heat in your chilli comes from the seeds and white inner membrane. If you like a little less heat, carefully flick these out when slicing your chilli.