- 2 bundles of Thai rice noodles
- A pack of marinated tofu
- 2 shallots
- A thumb of ginger
- A punnet of white mushrooms
- 1 carrot
- 1 red pepper
- ¼ of a green cabbage
- 1 tbsp of The Colonel's Mild Spice Mix
- A sachet of sweet chilli sauce
- A splash olive oil
- Pan with a lid
- Kitchen paper
- Chopping board
- Vegetable peeler
- Wok or deep frying pan
- Wooden spoon
- Kitchen paper
- Two forks
Fill the kettle and boil it. Fill a pan with hot water from the kettle. Add the noodles. Boil for 3 mins. Drain the noodles. Pop them back in the pan. Cover with a little water from the kettle to keep them warm.
Gently pat the tofu dry with kitchen paper. Slice into cubes. Peel and thinly slice the shallots. Peel and chop the ginger into matchsticks. Rinse and finely slice the mushrooms.
Peel the carrot and slice into thin sticks. Rinse the pepper and halve it. Scoop out the seeds and white bits. Finely slice it. Rinse a quarter of the cabbage. Peel off any torn outer leaves. Finely shred the cabbage.
Heat a splash of olive oil in a wok or deep frying pan. Add the tofu. Fry for 4-5 mins. Turn occasionally till golden brown. Lift out of the pan. Pop on a plate lined with kitchen paper and set aside.
Add the shallots to the pan. Stir-fry for 2-3 mins till they just pick up some colour. Add the rest of the veg and the ginger to the pan. Stir-fry for 4-5 mins till soft and glossy.
Add 1 tbsp of the spice mix. Stir. Cook for 1 more min till the pan smells fragrant.
Drain the noodles. Stir them into the pan. Return the tofu to the pan. Pick everything up with two forks and drop a couple of times to mix everything together.
Divide the stir-fry between two warmed bowls. Drizzle the sweet chilli sauce over the top to serve.