- 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
- Colander
- Kitchen paper
- Chopping board
- Knife
- Vegetable peeler
- Wok or deep frying pan
- Wooden spoon
- Plate
- Kitchen paper
- Two forks
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
Add 1 tbsp of the spice mix. Stir. Cook for 1 more min till the pan smells fragrant.
- 7.
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.
- 8.
Divide the stir-fry between two warmed bowls. Drizzle the sweet chilli sauce over the top to serve.